Toss some potato skins in a casserole dish for a comfort food champ that beats all the rest

Nestled deep in the heart of every family gathering sits a dish that stirs up warm feelings and brings back cherished memories—Twice Baked Potato Casserole. Originating from those cozy Sunday dinners and bustling holiday meals, this dish is a hearty blend of comforting flavors. It's a perfect choice for anyone longing to recreate a taste of home or to introduce a touch of Midwestern hospitality to their cooking repertoire.

This rich and creamy casserole pairs beautifully with a crisp, green salad tossed with a light vinaigrette to cut through the richness. It's also splendid alongside a simple roasted meat, such as chicken or pork, allowing the flavors of the casserole to really shine. For a truly comforting meal, serve it with steamed green beans or buttered corn, and don’t forget a slice of warm bread to soak up all the creamy goodness.

Servings: 8

4 large russet potatoes, scrubbed clean
1/2 cup sour cream
1/2 cup whole milk
1/4 cup unsalted butter, melted
2 cups shredded sharp cheddar cheese, divided
1/2 cup cooked and crumbled bacon
1/4 cup finely chopped green onions
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika (optional for garnish)
Extra green onions, for garnish

1. Preheat your oven to 400°F (204°C). Pierce the potatoes with a fork and place them directly on the oven rack. Bake until they are tender, about 45-60 minutes.

2. Remove the potatoes from the oven and reduce the temperature to 350°F (177°C). Allow the potatoes to cool slightly, then cut each in half and scoop out the flesh into a large mixing bowl.

3. To the potato flesh, add the sour cream, milk, and melted butter. Mash the mixture until smooth and creamy.

4. Stir in 1 1/2 cups of the cheddar cheese, the bacon, green onions, salt, pepper, and garlic powder. Mix everything together until well combined.

5. Transfer the potato mixture to a greased 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.

6. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

7. Garnish with a sprinkle of paprika and extra green onions before serving.

For a lighter version of this dish, try substituting Greek yogurt for the sour cream and using low-fat milk and cheese. You can add a crunchy topping by mixing breadcrumbs with a little melted butter and sprinkling it over the top before baking. To make it vegetarian, omit the bacon and add diced bell peppers or sautéed mushrooms for a delicious twist.