Twice-Baked Potato Casserole with Bacon

Ingredients

• nonstick cooking spray
• 10 russets potatoes , peeled and cubed
• 0.5 cups whole milk
• 0.25 cups butter , softened
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons garlic powder
• 2 cups shredded Cheddar cheese , divided
• 1 container sour cream , 8 ounce
• 1 package cream cheese , 8 ounce
• 8 slices bacon , cooked, crumbled, and divided
• 0.25 cups chopped chives , divided

Instructions

1. 1

   Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with nonstick cooking spray.

2. 2

   Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.

3. 3

   Add milk, butter, salt, pepper, and garlic powder to the potatoes; mash until nearly smooth.

4. 4

   Stir in 1 1/2 cups Cheddar cheese, sour cream, cream cheese, 3/4 of the bacon, and 2 tablespoons of chives. Spread potato mixture in the prepared baking dish.

5. 5

   Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with remaining bacon and chives.