This Twice Baked Potato Casserole Recipe is fantastic! Made with all of the same ingredients you love in your twice baked potatoes but in a casserole form – crispy bacon, cheddar cheese, sour cream and more!
Heat the oven to 400 degrees F (200 degrees C - Gas mark 6).
Scrub the potatoes and rinse under cool running water. Pat dry. Prick the potatoes in several places with a fork. Place the potatoes on a baking tray and bake for 50 to 60 minutes or until potatoes are completely soft when pierced.
Remove the potatoes from the oven and set on a wire rack until cool.
Reduce the oven temperature to 375 degrees F (190 degrees C - Gas mark 5)
When the potatoes have cooled, cut each potato in half and scoop out the inside of the potato with a spoon. Place the pulp in a large bowl. With an electric mixer on low speed or using a potato masher, beat or mash the potato pulp.
Stir in the butter, sour cream, milk, salt, pepper, bacon, 2 cups of the cheese, and the eggs.
Place the seasoned potato mixture in a small baking dish that has been sprayed with an oil spray.(An 8 x 8 sized baking dish works fine).
Top with additional cup of shredded cheddar cheese.
Bake for 35 minutes, or until cheese is melted and casserole has heated through.