Twice-Baked Cheddar Potato Casserole

Ingredients

From Taste of Home

• 8 medium baking potatoes (about 8 ounces each)
• 1/2 cup butter, cubed
• 2/3 cup sour cream
• 2/3 cup 2% milk
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 10 bacon strips, cooked and crumbled, divided
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 4 green onions, chopped, divided

• Directions

  1. Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake 45-60 minutes or until tender. Remove from oven; reduce oven setting to 350°.
  2. When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper.
  3. 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 overmix).
  4. Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake 15-20 minutes or until heated through and cheese is melted. Yield: 12 servings (2/3 cup each).
• Originally published as Twice-Baked Cheddar Potato Casserole in Taste of Home December 2014, p46
• MAKES: 12 servings
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• (sorry blogger isn't allowing me to post pics yet - once I can i'll post a great pic) or see the one here: link
• Super Yummy, a special treat @ Stephen's homecoming