Happy Easter, y’all!
My Easter holidays have been much more subdued these last few years. Although we keep it low-key, I try to stick to some classics for the day: pork, deviled eggs, and potatoes.
I make some variations of each of those ingredients. Sometimes it’s a pork roast, sometimes a pork shoulder. The deviled eggs may be classic or spicy. The potato dish changes every year, too. I’ve made mashed potatoes, au gratin, roasted potatoes—you name it.
This casserole may get used year after year, though. It’s THAT good.
It’s a simple baked mashed potato dish with cheddar cheese and bacon. Top it with scallions and you’ve got yourself one heckuva delicious potato dish.
I recommend shredding a block of cheddar for this recipe. Switch it up, too: use a white cheddar cheese or a cheddar-Gruyere blend. The cheese melts better if you shred it yourself. I used bagged shredded cheese and it didn’t melt as well.
Although you’re only technically baking this once, it tastes like a twice-baked potato…hence the name of the dish!
Enjoy!
Twice Baked Potato Casserole
A cheesy, bacon-filled mashed potato casserole topped with sliced green onions.
Ingredients
Directions
- Place halfway peeled potatoes in a large pot of salted water. Bring water to a boil and boil potatoes for 10-15 minutes or until tender. Drain and return to pot.
- Add butter, salt, pepper and garlic powder to potatoes. Mash with a hand masher or electric mixer until smooth. Add sour cream and milk and continue mashing until fluffy.
- Stir in one cup cheese and half of the bacon. Spoon into a baking dish. Top with remaining half cup of cheese.
- Preheat oven to 350 degrees. Bake, uncovered, for 20-25 minutes. Top with reserved bacon and sliced green onions.
leencuisine.com 
I could make a meal out of this alone. 😋🌿