Twice Baked Potato Casserole
Ingredients
- 4 lb. russet potatoes (about 8 medium), scrubbed
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
- 1½ tsp. freshly ground pepper, plus more
- 12 oz. thick-cut bacon slices (about 8), cut into 1" pieces
- 12 oz. sharp white cheddar, coarsely grated (about 3 cups)
- 4 oz. cream cheese, cut into ½" pieces
- 1¼ cups heavy cream
- ½ cup (1 stick) unsalted butter, cut into ½" pieces
- ⅓ cup sour cream
- 1¼ cups finely chopped scallions (from about 1 bunch), plus more thinly sliced for serving
- 2 tsp. garlic powder
- 6 cups vegetable oil (optional; for frying potato skins)
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