Prep Time::20 mins
Cook Time:: 1 hr 20 mins
Additional Time::20 mins
Total Time:: 2 hrs
Servings::4
Yield::1 (9×13-inch) casserole
Ingredients
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2 large baking potatoes
½ pound lean bacon
1 ½ cups shredded mild Cheddar cheese, divided
½ cup sour cream
¼ cup milk
2 tablespoons unsalted butter, melted
1 teaspoon dried chives
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch casserole dish.
Use a toothpick to poke a few holes into each potato.
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Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate; crumble and set aside.
Dotdash Meredith Food Studios
Cut a thin slice from one side of each baked potato; carefully scoop out flesh and transfer to a large bowl. Discard skins.
Mix 1/2 of the Cheddar cheese, sour cream, milk, butter, chives, garlic powder, salt, and black pepper into potatoes until well combined.
Dotdash Meredith Food Studios
Spread potato mixture into the prepared casserole dish; top with remaining Cheddar cheese and crumbled bacon.
Dotdash Meredith Food Studios
Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.
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Recipe Tip
This recipe can be made a day ahead of time. Prepare through Step 7. Cover the baking dish with aluminum foil and refrigerate. To reheat, bake casserole, still covered with foil, in a 350 degrees F (175 degrees C) oven for about 40 minutes. Remove foil and continue baking until cheese is melted and bubbly, about 15 minutes more.