Twice Baked Potato Casserole
Description
Easy enough for a regular meal rotation and delicious enough for special dinners, this side dish will put a smile on everyone's face.
Ingredients
8 medium size Russet or Yukon Gold 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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To Bake Potatoes:
Preheat oven to 400 degrees F.
Rub potatoes with olive oil and salt; place on baking sheet.
Bake 45 - 60 minutes or until tender when pierced with a fork, flipping halfway through. Let cool for 15 minutes.
Assembly:
Reduce oven temperature to 350 degrees F. Lightly grease a 9 x 9 or 9 x 13 inch baking dish; set aside.
Cut potatoes into bite-sized pieces; place in a bowl. (It's fine if the potato pieces fall apart slightly.)
Stir in mayonnaise, sour cream, cheese, bacon and green onions. Transfer the mixture into the prepared baking dish.
Sprinkle on the shredded cheese and bacon for the topping. Cover with aluminum foil.
Bake for 30 minutes, removing the foil for the last 10 minutes.
Serve, topped with sliced green onions.
10 servings.