The Pioneer Woman
Who doesn't love twice baked potatoes...buy who likes to do all of the work. This casserole is easy to make and it makes a great presentation. My family just loved it. Enjoy!!
4 lb. medium sized russet potatoes - scrubbed
12 oz. bacon
1 stick butter - melted
1 cup warm milk
1/2 cup sour cream
1 1/2 teaspoon kosher salt
1 teaspoon ground black pepper
8 oz. cheddar cheese
1/2 cup grated parmesan
1/4 cup chopped chives
Preheat the oven to 425 degrees. Prick each potato with a fork 3-4 times all over, then place on a sheet tray. Roast for 55-70 minutes until the potatoes are tender when pressed. Remove the potatoes from the oven and lower the temperature to 375 degrees.
Meanwhile, working in two batches, cook the bacon in a large skillet over medium heat until golden and crispy, 6-8 minutes. Let the cooked bacon drain on a paper towel lined plate. Once cool, crumble to chop into small pieces.
Place the melted butter, warm milk, and sour cream in a large bowl. Once the potatoes are cool enough to handle, cut them in half lengthwise, and scrape the flesh out of the skins and into the bowl.
Grease a 3-quart casserole dish with butter. Transfer the potato mixture to the baking dish. Cover and bake for 35 minutes until the edges are bubbly. Top with the remaining bacon and cheese. Bake for 15-20 more minutes until warmed through and lightly golden on top. Let rest 10 minutes, then top with the remaining chives and serve.