Twice Baked Potato Casserole

Ingredients

• 6 lbs. russet potatoes (about 6 large potatoes, (2721g) $4.75)
• 2 Tbsp vegetable oil ($0.08)
• ½ lb. bacon (divided, (226g) $2.62)
• 1 stick butter (softened, (½ cup) $0.99)
• 1 cup sour cream (8 oz, $0.99)
• 1 cup milk (8 oz ($0.22)*)
• 8 oz. cream cheese (softened, $1.68)
• 2 cups cheddar cheese (shredded & divided, (200g) $1.67**)
• 1 tsp garlic powder ($0.06)
• 1 Tbsp salt ($0.12)
• 1 tsp black pepper (freshly cracked, $0.16)
• nonstick cooking spray ($0.01)
• 2 green onions (thinly sliced, $0.21)

Steps

1. 1

   Gather and prepare all ingredients. Preheat the oven to 400°F.

2. 2

   Wash, dry, then pierce the potatoes with a fork. Brush all the potatoes with vegetable oil. Then put them on a parchment-lined oven-safe tray and place them in the oven.

3. 3

   Lay out the bacon on another parchment-lined oven-safe tray and place it in the oven. Cook the bacon for 15-20 minutes, until crispy. Then remove them from the oven and crumble when cooled. Set aside.

4. 4

   Continue cooking the potatoes for an additional 40 minutes, until fork-tender.*** Remove them from the oven.

5. 5

   Turn the oven down to 375°F. When the potatoes are cool enough to handle, cut three of them in half lengthwise. Scoop out the potatoes into a large bowl and save the skins for another use. (I air-fried mine for a snack).

6. 6

   Cut and add the remaining three potatoes, half of the crumbled bacon, butter, sour cream, milk, cream cheese, 1 cup of cheddar cheese, garlic powder, salt, and pepper to the large bowl. Mash and fold together until combined.

7. 7

   Grease a 9x13 oven-safe dish and pour the potato mixture into the dish. Spread evenly. Top evenly with the remaining cheddar and bacon.

8. 8

   Bake, uncovered, for 25 minutes, until melty. Remove from the oven and top with green onions.