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Twice Baked Potato Casserole

Lodge Cast Iron | November 16, 2016

Transform the classic twice baked potato recipe into a cheesy bacon-topped casserole. This easy dish delivers all the flavors of traditional twice baked potatoes without the hassle.

Level
Intermediate
Prep Time
20 minutes
Cook Time
1.5 hours
Serves
8-10
Cook it With Our
twice baked potato casserole

Ingredients

  • 12 medium potatoes
  • 3/4 cup sour cream
  • 1/2 cup heavy cream
  • 1 1/2 cups milk
  • 3/4 cup cream cheese
  • 6 tablespoons unsalted butter, melted
  • 1 egg, beaten
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound cooked bacon, chopped and divided
  • 1/2 cup chopped scallions, divided
  • 1/2 cup shredded cheddar cheese

Directions

  1. Preheat oven to 400 degrees Fahrenheit. 
  2. With a fork, poke holes in potatoes and then wrap individually in foil and bake until tender, around 1 hour.
  3. After potatoes are tender, remove from foil, cut in half, and scrape the potato out of the skin into a large bowl. 
  4. Add sour cream, heavy cream, milk, cream cheese, melted butter, egg, garlic, salt, and pepper to potatoes and stir to combine. 
  5. After well combined, add ¼ cup scallions and 1/2 pound bacon and mix well.  
  6. Spread potato mixture evenly into a 3.6 Quart Casserole Dish.
  7. Top with cheddar cheese and remaining bacon. 
  8. Bake, rotating once, until top is slightly browned, 20-30 minutes. 
  9. After baking, garnish with remaining scallions.
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Contributed By: Lodge Cast Iron

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