This twice-baked potatoes casserole has all the classic fixings in a creamy, smooth casserole.
It can be prepped ahead of time, making it perfect for your next big gathering.
Can I Microwave the Potatoes?
Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine Keely
Yes, you’re able to!
Microwave on High until tender, about 20 minutes.
Should I Peel the Potatoes?
Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine Keely
There’s no need to peel the potatoes.
Potato skin is edible, nutritious andfiber-rich.
Leaving the potato skins on adds texture to the casserole, as well.
Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine Keely
Serve with a side salad to complete the meal.
Rub potatoes with oil and pierce all over with a fork.
Place on the prepared baking sheet.
Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine Keely
Bake until tender, about 1 hour.
Let cool slightly, about 10 minutes.
Coat a 9-by-13-inch ceramic baking dish with cooking spray.
Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine Keely
Cut the potatoes in half lengthwise and roughly chop the halves.
Place the chopped potatoes in a large bowl and, using a potato masher, mash until mostly smooth.
Gradually add the milk mixture, stirring just until incorporated.
Transfer the mixture to the prepared baking dish.
Sprinkle with the remaining 1 cup Cheddar.
Bake until the cheese is melted and the edges are browned, about 25 minutes.
Sprinkle with the remaining bacon.
Garnish with scallions, if desired.
Continue with Step 4, but bake for an additional 15 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
