Advertisements ! 



Advertisements ! 


Bake the potatoes twice, that’s the secret! Yeah, it is! This Casserole is the best! The potatoes are mushy and the bacon is perfect as usual! Give it a try and you will have a meal to remember. Enjoy!



2 large baking potatoes

1/2-pound lean bacon

3/4 cup shredded mild Cheddar cheese

1/2 cup sour cream

1/4 cup milk

2 tablespoons unsalted butter, melted

1 teaspoon dried chives

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

3/4 cup shredded mild Cheddar cheese


Step 1: Ready the oven and preheat to 200 degrees C or 400 degrees F.

Step 2: Apply cooking spray in a 9×13-inch casserole dish.

Step 3: Poke small holes on the potatoes. Use a toothpick or a fork.

Step 4: Bake the potatoes inside the preheated oven for 1 hour or until soft and tender.

Step 5: Remove the potatoes from the oven and let them sit at room temperature for 15 minutes to cool.

Step 6: Place a large skillet on the stove and turn the heat to medium-high.

Step 7: Add the bacon and cook for 10 minutes or until greasy and brown.

Step 8: Place the cooked bacon on a clean plate lined with paper towels to drain the excess grease. Crumble and set aside.

Step 9: Cut the potatoes into thin slices. Gently spoon the flesh and place them on a clean mixing bowl.

Step 10: Add sour cream, 3/4 Cheddar cheese, butter, milk, chives, garlic powder, salt, and pepper into the potatoes. Stir until well mixed.

Taco Corn Bread Casserole

Step 11: Transfer the mixture into the greased casserole dish. Spread it evenly on the bottom, then sprinkle 3/4 cup of Cheddar cheese and the crumbled bacon on top.

Step 12: Bake inside the preheated oven for 10 to 15 minutes or until bubbly.

Step 13: Remove from the oven and let it sit on a wire rack to cool for 5 minutes.

Step 14: Bon Appetit!