If you want to make this ahead of time, prepare the dish through everything until baking after adding the cheese and bacon. Put in fridge. When ready to bake, cover the top with aluminum foil. Bake at 350 degrees for 30-40 minutes. Make sure the cheese is melted through!
Follow the instructions as outlined, but assemble the casserole in the Crock Pot instead of a casserole dish. Heat on low for 2 hours or on high for 1 hour. Once the cheese is melted, switch it to warm. Garnish with green onions just before serving.
Tip: Also, if you made more potatoes than you did other dishes (we sent Granny and Grampy home with the ham), you can heat leftovers with milk, chicken stock, or water, or make a baked potato soup. It was delicious reason to make a huge batch!)
- 4-5 slices of bacon, cooked and crumbled
- 3 large russet potatoes
- 1 tbsp vegetable oil
- 1 stick salted butter, softened
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1.5 cup grated cheddar cheese, divided
- 2 teaspoons salt
- 3 green onions, sliced (garnishing)
Preheat the oven to 400 degrees.
Take out the butter, sour cream, and milk and set them aside, they shouldn’t be cold when combined with the potatoes. Allow to come to room temperature.
Coat clean potato with vegetable oil. Bake for 40-60 minutes (depending on the size), until they can be easily sliced through – or have a knife easily stuck through. (better to be a little overcooked than undercooked.)
Remove the potatoes from the oven and decrease the heat to 350 degrees. (If serving that day.)
Depending on how much you like skin (although twice-baked typically have skin), remove skins from about half of the potatoes. Cut into chunks to make it easier for smashing. (Although I did not, it may have helped with the mashing.)
In the mixing bowl, add the butter, sour cream, milk, shredded cheese, salt, and pepper.
Smash the potatoes with a potato masher until well-combined and creamy. (You could also use a ricer if you like it smoother.) (Add more milk if the potatoes are dry.)
Add the potatoes to a lightly greased 9 x 13 baking dish. Top the casserole with reserved bacon and additional shredded cheese.
Bake, uncovered, for 20-25 minutes. Top with sliced green onions and serve warm.