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Twice Baked Potato Casserole

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Ingredients Method

Ingredients
  

  • 4 large or 8 small Russet potatoes
  • 1/2 lb bacon
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 tbsp. butter
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Garlic powder
  • 2 cups cheddar cheese shredded
  • 1 bunch green onions chopped

Method
 

  1. Peel the potatoes and rinse them with cold water.
  2. Bring a large stockpot ? full of water to a boil, then add potatoes.
  3. Boil potatoes for 20-30 minutes or until a fork goes easily into one of the potatoes.
  4. While the potatoes are cooking, cut the bacon into pieces and fry it until brown in a skillet.
  5. Drain the potatoes.
  6. Preheat the oven to 400 degrees.
  7. Add the milk and butter to the stockpot and put back on the stove over low heat. Add the potatoes, milk, and spices and use a potato masher or immersion blender to get out the biggest chunks of potatoes.
  8. Stir in half the cheese, half the bacon, and half the green onions.
  9. Pour the potatoes into a 13x9 pan and top with the remaining cheese, bacon, and green onions.
  10. Bake for 20-30 minutes or until the potatoes start to bubble. If desired, you can turn the broiler on to get the cheese more browned on top.