Description
A creamy and cheesy twice baked potato casserole inspired by Ree Drummond.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup butter
- 2 cups shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Bake the potatoes for about 1 hour until tender.
- Let the potatoes cool slightly, then cut them in half and scoop out the insides.
- In a bowl, mix the potato insides with sour cream, milk, butter, half of the cheese, bacon, green onions, salt, and pepper.
- Fill the potato skins with the mixture.
- Top with remaining cheese.
- Bake for an additional 20 minutes until golden and bubbly.
Notes
- Use any type of cheese you prefer.
- For a spicier version, add jalapeños.
- Can be made ahead and refrigerated before baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: twice baked potato casserole recipe, pioneer woman, Ree Drummond