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Crispy Twice Baked Potato Casserole with Bacon and Chives

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A comforting and crispy twice baked potato casserole featuring smoky bacon, sharp cheddar cheese, and fresh chives, perfect for family dinners and crowd-pleasing meals.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds / 900 grams)
  • 6 slices thick-cut bacon, cooked crisp and chopped
  • 1 cup sharp cheddar cheese, shredded (about 100 grams)
  • 1/2 cup sour cream (120 ml)
  • 1/4 cup unsalted butter, softened (60 grams)
  • 1/4 cup whole milk (60 ml)
  • 3 green onions or chives, finely chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: A pinch of smoked paprika

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the russet potatoes. Prick each potato several times with a fork to let steam escape during baking.
  3. Bake the potatoes directly on the oven rack for 45-50 minutes, until tender when pierced with a fork and the skin is crisp but not burnt.
  4. While the potatoes bake, cook the bacon in a cold skillet over medium heat until crispy, about 8-10 minutes, flipping halfway. Drain on paper towels and chop into bite-sized pieces.
  5. Remove the potatoes from the oven and let cool for 10 minutes.
  6. Cut each potato in half lengthwise. Scoop out the insides into a mixing bowl, leaving a thin layer so the skins hold their shape.
  7. Add softened butter, sour cream, milk, shredded cheddar cheese, and half of the chopped bacon to the potato filling. Mash until smooth but still slightly chunky. Season with salt, pepper, and smoked paprika if using.
  8. Fold in the chopped chives or green onions, reserving some for garnish.
  9. Transfer the potato mixture back into the potato skins, mounding slightly.
  10. Arrange the filled potatoes in a 9×13 inch casserole dish. Sprinkle the remaining cheese and bacon on top.
  11. Bake uncovered at 400°F (200°C) for 15-20 minutes until cheese melts and tops are golden and crispy.
  12. Remove from oven and sprinkle remaining fresh chives on top. Serve warm.

Notes

For an extra crispy top, broil the casserole for 2-3 minutes at the end of baking, watching closely to avoid burning. Let potatoes cool before scooping to prevent watery filling. Russet potatoes are best for fluffy texture. Bacon should be cooked low and slow for crispiness. You can prepare the filling ahead and refrigerate before baking, adding a few extra minutes to baking time if cold.

Nutrition

Keywords: twice baked potatoes, potato casserole, bacon, chives, crispy casserole, family dinner, comfort food, cheesy potatoes

Find it online: https://pokirecipes.com/crispy-twice-baked-potato-casserole-with-bacon-and-chives-recipe-easy-and-perfect-for-family-dinner/