Potato Bacon Casserole Baked Twice

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Potato Bacon Casserole Baked Twice
  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch casserole dish.

  2. Use a toothpick to poke a few holes into each potato.

  3. Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.

  4. 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.

  5. Cut a thin slice from one side of each baked potato; carefully scoop out flesh and transfer to a large bowl. Discard skins.

  6. Mix 1/2 of the Cheddar cheese, sour cream, milk, butter, chives, garlic powder, salt, and black pepper into potatoes until well combined. Spread potato mixture into the prepared casserole dish; top with remaining Cheddar cheese and crumbled bacon.

  7. Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

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Editor’s Note:

This recipe can be made a day ahead of time. Prepare through Step 6. Cover 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 bake until cheese is melted and bubbly, about 15 minutes more.

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