Twice-Baked Potato Casserole

Twice-Baked Potato Casserole

from casserole.cooktopcove.com
110 min

Ingredients

  • 4 to 6 russet potatoes
  • 2 tablespoons vegetable oil
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mild cheddar cheese
  • 10 ounces bacon
  • 5 tablespoons butter
  • 1 cup sour cream
  • 1 cup whole milk
  • 1/2 teaspoon salt (plus more, to taste)
  • 1/2 teaspoon pepper
  • 1 egg, beaten
  • 1/2 bunch scallions, chopped
  • 1 tablespoon butter, melted
  • 2 ounces breadcrumbs

Directions

  1. 1

    Preheat the oven to 400 degrees Fahrenheit. Scrub the russet potatoes under running water. Pierce each potato with a knife, and then place on a baking sheet. Drizzle the vegetable oil over the potatoes. Bake in oven for 1 hour. Cool.

  2. 2

    Heat a dry frying pan over medium heat and fry the bacon until crispy. Cool before crumbling.

  3. 3

    Slice the cooled potatoes in half lengthwise. Use a spoon to scoop out the insides, leaving a little flesh inside the skins. Set the skins aside. Place the scooped-out potato flesh into a bowl and add the butter, sour cream, milk, salt and pepper. Mix well.

  4. 4

    Stir in the beaten egg, sharp cheddar cheese, scallions and crumbled bacon.

  5. 5

    In a greased baking dish, arrange the potato skins in a single layer. Pour the potato mixture over and around the skins.

  6. 6

    Mix the melted butter with the mild cheddar cheese and breadcrumbs. Spread it on top of the casserole.

  7. 7

    Bake the casserole, uncovered, for 30 minutes.