Servings: 4
Baking potatoes
2, large
½ lb., lean
Mild Cheddar cheese
¾ cup, shredded
Sour cream
½ cup
¼ cup
Unsalted butter
2 tbsp., melted
Dried chives
1 tsp.
½ tsp.
Ground black pepper
½ tsp.
Garlic powder
½ tsp.
Mild Cheddar cheese
¾ cup, shredded
Make-Ahead Thanksgiving Casserole
15 m
1 h 10 m
Ready in:
1 h 25 m
  1. Preheat the oven to 400° F/200° C/Gas Mark 6.
  2. Prepare and grease 9x13-inch casserole dish.
  3. With a toothpick, poke a few holes into every potato.
  4. Bake potatoes for about 1 hour or until fully cooked. Let it cool for 15 minutes.
  5. Take a large skillet, put bacon in it, and cook for about 10 minutes or until evenly browned, turning occasionally.
  6. Drain bacon slices on paper towels and then crumble.
  7. Take each potato and cut a thin slice from one side of it. Scoop out the potato flesh carefully and put it to the bowl discarding skins.
  8. Mix potatoes with the next eight ingredients (from Cheddar cheese to garlic powder).
  9. Spread the mixture into the prepared casserole dish and top with the rest of cheese and bacon.
  10. Bake for 10 to 15 minutes or until it starts to bubble. Cool for 5 minutes or more before serving.