This casserole combines the creamy richness of twice-baked potatoes with the aromatic, woodsy flavor of juniper-spiced bacon.
Made with mashed Russet potatoes, sour cream, cream cheese, and shredded cheddar, the base is ultra-smooth and indulgent.
Bacon is seasoned with crushed juniper berries before cooking, adding a subtle pine-like flavor that elevates the dish.
The potatoes are first baked, scooped and mashed with mix-ins, then baked again as a casserole for a golden, bubbly finish.
This hearty side dish serves a crowd and pairs well with roast meats, making it ideal for holidays or potlucks.
Top with scallions, more cheese, or a drizzle of ranch dressing to suit your taste.
Prepare the casserole a day in advance and simply reheat before serving, saving time without sacrificing flavor.