Twice-Baked Potato Casserole

Recipe View Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch casserole dish. (5 minutes)

Recipe View Pierce each potato several times with a fork to allow steam to escape. (2 minutes)

Recipe View Bake the potatoes directly on the oven rack until easily pierced with a fork, about 1 hour. Let cool slightly, about 15 minutes, until cool enough to handle.

Recipe View While the potatoes are baking, cook the bacon lardons in a large skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels, reserving 1 tablespoon of bacon fat in the skillet. Crumble and set aside. (15 minutes)

Recipe View Reduce oven temperature to 375 degrees F (190 degrees C).

Recipe View Cut the cooled potatoes in half lengthwise. Carefully scoop out the flesh, leaving a thin layer attached to the skins to maintain their shape. Discard skins. (10 minutes)

Recipe View Place the scooped potato flesh in a large bowl. Add half of the Cheddar cheese, sour cream, milk, melted butter, chives, garlic powder, salt, and pepper. Mash with a potato masher or electric mixer until smooth and creamy. (8 minutes)

Recipe View Gently fold in half of the crumbled bacon. (3 minutes)

Recipe View Spread the potato mixture evenly into the prepared casserole dish. Top with the remaining Cheddar cheese and crumbled bacon. (5 minutes)

Recipe View Bake in the preheated oven until the cheese is melted and bubbly, 15-20 minutes. Let stand for 5 minutes before serving. (25 minutes)