Twice Baked Potato Casserole

• Gluten free

• Meat

  • 3/4 lb Bacon

• Produce

  • 5 Green onions
  • 8 Potatoes, medium

• Condiments

  • 3/4 cup Mayonnaise

• Baking & Spices

  • 1 tbsp Kosher salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 cups Cheddar cheese, sharp
  • 1/2 cup Sour cream

Found on momontimeout.com

Description

Ingredients

• 8 medium potatoes, scrubbed and dried
• 2 Tbls olive oil
• 1 Tbls kosher salt
• ¾ pound sliced bacon, cooked and crumbled (how to bake bacon)
• 2 cups shredded sharp cheddar cheese
• ¾ cup mayonnaise
• ½ cup sour cream
• 5-6 green onions, sliced
• salt and pepper to taste

Directions

• Preheat oven to 400 degrees.
• Rub potatoes with olive oil and salt and place on baking sheet.
• Bake for 45-60 minutes or until tender when pierced with a fork, flipping halfway through.
• Let cool for 15 minutes.
• Preheat oven to 350 degrees.
• Cut potatoes into bite-sized pieces and place in a bowl. Its perfectly acceptable for the potato pieces to slightly fall apart.
• Stir in mayonnaise and sour cream.
• Set aside ⅓ cup cheese, 3Tbs bacon, 2 Tbls sliced green onions for the top of the casserole and stir in remaining ingredients.
• Spoon into a greased 9x9 baking dish. Top with reserved shredded cheese bacon. Cover dish with foil and bake in 350 degree oven for 30 minutes, removing foil for the last 10 minutes.
• Top with remaining sliced green onions and serve.