A delightful twist on the classic twice-baked potato casserole, this recipe is loaded with flavor and perfect for any gathering.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the perfect texture for your casserole.
Peel and boil the potatoes until tender, then mash them in a mixing bowl.
For extra creamy potatoes, use a potato ricer instead of a masher.
Mix the mashed potatoes with sour cream and half of the shredded cheddar cheese.
Ensure the mixture is well combined for a consistent flavor throughout.
Spread the potato mixture into a greased casserole dish.
Use a spatula to evenly spread the mixture for even baking.
Top with the remaining cheddar cheese, crispy bacon pieces, and fresh chives.
Arrange the toppings evenly for a visually appealing presentation.
Bake uncovered in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
Keep an eye on the casserole to avoid over-browning the cheese.
Serve warm and enjoy your delicious Loaded Twice-Baked Potato Bake.
Garnish with additional chives for a fresh touch before serving.
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