This Loaded Creamy Cheese Bacon Twice Baked Potato Casserole is a feast, perfect for satisfying the heartiest appetites. Chopped baked potatoes form a robust base, layered with crispy bacon and savory ham, all enveloped in a silky sauce made from evaporated milk thickened with cornflour and enriched with chicken broth. The casserole is generously sprinkled with a blend of sharp cheddar and creamy mozzarella, creating a gooey, golden cheese crust when baked. Subtle flavors of garlic, onion, and English mustard permeate the dish, contrasting the rich, creamy elements. Sprinkled with fresh or dried thyme, this casserole is comforting and flavourful, making it a perfect centerpiece for gatherings or a luxurious family dinner.

👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients

- Bacon, ham of choice
- 1200 g potatoes baked chopped
- 1 large onion, thinly sliced
- 1 can (about 720ml) evaporated milk
-1 tbsp cornflour/cornstarch thickener
- 1 cup (about 240ml) chicken or vegetable broth
- 2 cups (about 200g) grated cheese cheddar and Mozzarella
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 teaspoon English mustard
- 1 teaspoon black pepper
- 2 tablespoons fresh thyme leaves or 1 teaspoon dried thyme
- Butter for greasing the baking dish

Bake potatoes for 20 mins. Turn bake for a further 30 minutes.
Bake casserole - 23 - 25 mins
oven to 400°F (200°C)
Air fryer 390°F (195°C)
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