- Preheat oven to 425F. Scrub potatoes; pierce several times with a fork. Bake 45-60 minutes or until tender. Remove from oven; reduce heat to 350F.
- When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop our pulp and place in a large bowl; discard shells. Mash pulp with butter, stir in sour cream, milk, salt and pepper.
- Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture - do not over mix!
- Transfer mixture to a greased 11" x 7" baking dish. Top with the remaining cheese and green onions. Sprinkle with reserved bacon. Bake 15 to 20 minutes or until heated through and cheese is melted.
Thursday, December 4, 2014
Twice Baked Cheddar Potato Casserole
TWICE BAKED CHEDDAR POTATO CASSEROLE
8 medium baking potatoes
1/2 cup butter, cubed
2/3 cup sour cream
2/3 cup 2% milk
1 tsp salt
3/4 tsp pepper
10 bacon strips, cooked and crumbled, divided
2 cups shredded cheddar cheese, divided
4 green onions, chopped, divided