Twice Baked Cheddar Potato Casserole

I found this recipe in "Taste of Home" magazine and had to give it a try as with the cooler temperatures, it is the perfect rib-sticking side dish!  Not only did my family enjoy this casserole, but we loved nibbling on the potato skins sprinkled with pink Himalayan salt!!!

TWICE BAKED CHEDDAR POTATO CASSEROLE

Ingredients:

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

• 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.
• ENJOY!