Ingredients
Method
- Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper.
- Pierce each potato several times with a fork, brush with vegetable oil, and place on one tray. Bake until fork-tender, about 1 hour.
- Place bacon on the second tray and bake for 15–20 minutes until crisp. Remove and crumble once cooled.
- When potatoes are done, reduce oven temperature to 375°F (190°C). Allow potatoes to cool slightly.
- Scoop the insides of all potatoes into a large mixing bowl, leaving skins aside.
- Add half of the crumbled bacon, butter, sour cream, milk, cream cheese, 1 cup of cheddar cheese, garlic powder, salt, and black pepper. Mash and fold together until smooth and creamy.
- Grease a 9x13-inch baking dish and transfer the mashed potato mixture into it, spreading evenly.
- Top with remaining cheddar cheese and crumbled bacon.
- Bake uncovered for 25 minutes until cheese is melted and bubbly. Remove from oven and garnish with sliced green onions.
Nutrition
Notes
Use whatever cheese you have on hand, and feel free to swap dairy options like half-and-half or heavy cream. This casserole is creamy, cheesy, and utterly comforting!