Twice Baked Potato Casserole

Ingredients

• 6 large russet baking potatoes (About 4lbs)
• 1 Tbsp vegetable oil
• 2 tsp kosher salt
• 1 tsp cracked black pepper
• 12 oz bacon
• 1 8 oz container sour cream
• 1 cup half and half or heavy cream
• 1/2 cup salted butter, melted (plus 3 Tbsp sliced for dotting the top)
• 3 cups shredded sharp cheddar cheese (divided use)
• 1 1.0 oz packet dry Ranch salad dressing mix
• 1 1/2 tsp garlic salt
• 1 tsp granulated garlic
• 1 tsp onion powder
• 1 tsp cracked black pepper
• 1 small bunch green onions, thinly sliced
• Snipped chives or additional green onions for garnish

Instructions

1. Preheat Oven and Prep Potatoes
   Preheat your oven to 450°F. Scrub the russet potatoes clean, removing any blemishes. Rub the potatoes with vegetable oil and sprinkle with kosher salt and black pepper.

2. Bake the Potatoes
   Use a fork to pierce each potato a few times. Place the potatoes on a sheet pan and bake for 60-75 minutes or until a knife slides easily into the center of the potatoes. Once done, lower the oven temperature to 350°F.

3. Cook the Bacon
   While the potatoes bake, cook the bacon in a skillet over medium-high heat until crispy. Remove the bacon from the skillet and place it on a paper towel to drain. Once cooled, crumble or chop the bacon into small pieces and set aside.

4. Prepare the Potato Filling
   When the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the insides into a large mixing bowl. Mash the potato with a potato masher, leaving it slightly chunky.

   Add the sour cream, half and half (or heavy cream), melted butter, dry ranch seasoning mix, garlic salt, granulated garlic, onion powder, and black pepper to the mashed potatoes. Stir well to combine.

5. Add Bacon, Cheese, and Green Onions
   Stir in the crumbled bacon, 2 cups shredded cheese, and sliced green onions. Mix thoroughly.

6. Assemble and Bake
   Spray a 13x9-inch baking dish with cooking spray. Transfer the potato mixture into the dish, spreading it evenly. Top with the remaining 1 cup shredded cheese and dot with the remaining 3 Tbsp sliced butter.

7. Bake and Garnish
   Bake the casserole at 350°F for 35-45 minutes, or until golden and bubbly. Once done, remove from the oven and top with the reserved bacon and snipped chives or additional green onions for garnish.

8. Serve
   Serve the cheesy, creamy potatoes hot and enjoy!

Notes:

• Potatoes: You can substitute Yukon Gold potatoes for russets for a creamier texture.
• Cheese: Feel free to experiment with other cheeses like Colby Jack, Swiss, or Pepper Jack.
• Sour Cream: You can swap out sour cream for Greek yogurt for a healthier option.
• Protein: Try substituting the bacon with turkey bacon or cubed ham if you prefer.

This updated recipe is straightforward, focusing on the classic flavors with a little extra richness from the ranch seasoning and cheese. Enjoy!