Twice Baked Potato Casserole With Bacon

Ingredients

• 2 large baking potatoes 
• 1 teaspoon chives dried
• 0.5 teaspoon garlic powder 
• 0.5 teaspoon ground pepper black
• 0.5 pound bacon lean
• 0.8 cup mild cheddar cheese shredded
• 0.3 cup milk 
• 0.5 teaspoon salt 
• 0.5 cup cup heavy whipping cream sour
• 2 tablespoons butter unsalted melted

Equipment

• bowl
• frying pan
• paper towels
• oven
• toothpicks
• casserole dish

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
2. Poke a few holes into each potato using a toothpick.
3. Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
4. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
5. Drain the bacon slices on paper towels and crumble.
6. Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins.
7. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes.
8. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
9. Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.