Twice Baked Potato Casserole
Description
This side dish will get so many rave reviews you'll make it often. It's a twice baked potato in a delicious, flavorful casserole. It's a wonderful dish during the holidays or any time of the year.
Ingredients
8 medium potatoes, scrubbed and dried
2 T. olive oil
1 T. kosher or sea salt
1/2 lb. bacon, cooked and chopped
6 oz. sharp cheddar cheese, shredded
3/4 c. mayonnaise
3/4 c. sour cream
4 green onions, sliced
salt and pepper, to taste
Topping:
1/4 lb. bacon, cooked and chopped
2 oz. sharp cheddar cheese, shredded
2 green onions, sliced
Directions
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Bake Potatoes:
Preheat oven to 400 degrees.
Rub potatoes with olive oil; season with salt. Place on baking sheet. Bake 45 - 60 minutes or until tender when pierced with a fork, flipping halfway through. Cool 15 minutes.
Assemble Casserole:
Reduce oven temperature to 350 degrees. Lightly grease an 9x9 or 9x13 inch baking dish; set aside.
Cut potatoes into bite-sized pieces; place in a bowl. It's okay if the potato pieces fall apart slightly. Stir in mayonnaise and sour cream. Stir in the cheese, bacon and green onions. Transfer mixture into prepared baking dish. Sprinkle on shredded cheese and bacon for the topping. Cover with aluminum foil.
Bake 30 minutes, removing the foil for the last 10 minutes. Season to taste with salt and pepper.
Serve, topped with sliced green onions.
10 servings.
*Refrigerate leftovers in an airtight container for up to 3 days.