Twice Baked Potato Casserole
Description
You can get the flavors and deliciousness of twice baked potatoes without the hassle of stuffing the skins with this casserole. It's great to make when you need to serve a crowd.
Ingredients
8 medium sized potatoes, cleaned 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 black pepper, to taste
Topping:
1/4 lb. bacon, cooked and chopped
2 oz. sharp Cheddar cheese, shredded
2 green onions, sliced for serving
Directions
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Preheat oven to 400 degrees F.
Rub clean potatoes with olive oil and salt; place on a baking sheet; bake 45 - 60 minutes or until fork tender, flipping halfway through. Let cool for 15 minutes.
Assembly:
Reduce oven temperature to 350 degrees F. Lightly grease a 9x9 or 9x13 inch baking dish; set aside.
Cut potatoes into bite-sized pieces; place in a bowl. Some potato pieces might fall apart slightly. Stir in mayonnaise, sour cream, cheese, bacon and green onions.
Transfer mixture into the prepared baking dish. Top with the shredded cheese and bacon for the topping. Cover with aluminum foil.
Bake for 30 minutes. Remove foil for the last 10 minutes; continue baking.
Serve, topped with sliced green onions.
10 servings.