All Recipes Casserole





Bake the potatoes twice, that’s the secret! Yeah, it is! This Casserole is the best! The potatoes are mushy and the bacon is perfect as usual! Give it a try and you will have a meal to remember. Enjoy!


2 large baking potatoes

1/2-pound lean bacon

3/4 cup shredded mild Cheddar cheese

1/2 cup sour cream

1/4 cup milk

2 tablespoons unsalted butter, melted

1 teaspoon dried chives

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

3/4 cup shredded mild Cheddar cheese


Step 1: Ready the oven and preheat to 200 degrees C or 400 degrees F.

Step 2: Apply cooking spray in a 9×13-inch casserole dish.

Step 3: Poke small holes on the potatoes. Use a toothpick or a fork.

Step 4: Bake the potatoes inside the preheated oven for 1 hour or until soft and tender.

Step 5: Remove the potatoes from the oven and let them sit at room temperature for 15 minutes to cool.

Step 6: Place a large skillet on the stove and turn the heat to medium-high.

Step 7: Add the bacon and cook for 10 minutes or until greasy and brown.

Step 8: Place the cooked bacon on a clean plate lined with paper towels to drain the excess grease. Crumble and set aside.

Step 9: Cut the potatoes into thin slices. Gently spoon the flesh and place them on a clean mixing bowl.

Step 10: Add sour cream, 3/4 Cheddar cheese, butter, milk, chives, garlic powder, salt, and pepper into the potatoes. Stir until well mixed.

Step 11: Transfer the mixture into the greased casserole dish. Spread it evenly on the bottom, then sprinkle 3/4 cup of Cheddar cheese and the crumbled bacon on top.

Step 12: Bake inside the preheated oven for 10 to 15 minutes or until bubbly.

Step 13: Remove from the oven and let it sit on a wire rack to cool for 5 minutes.

Step 14: Bon Appetit!