Twice Baked Potato Casserole #SundaySupper

• Gluten free

• Meat

  • 2/3 cup Bacon

• Produce

  • 3 Baking potatoes, large
  • 1/2 cup Diagonally sliced green onions
  • 1/2 cup Green onions

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 4 tbsp Butter
  • 8 oz Cheddar cheese, sharp
  • 1 tbsp Milk
  • 1/2 cup Sour cream

Found on akitchenhoorsadventures.com

Description

Ingredients

• 3 large baking potatoes (yields about 4 cups of baked potato flesh)
• 4 tablespoons butter
• Salt and pepper to taste
• 1/2 cup sour cream
• 1 - 2 tablespoons milk
• 8 ounces sharp cheddar cheese, shredded, divided
• 2/3 cup crumbled bacon, divided
• 1/2 cup thinly sliced green onions
• 1/2 cup diagonally sliced green onions

Directions

• Preheat oven to 400.
• Wash and dry potatoes before wrapping in aluminum foil and baking for at least 1 hour or until a fork inserted into the potato comes out easily.
• Reduce the oven heat to 350.
• Allow to cool slightly before peeling the potatoes. I used a paper towel to pseudo wipe off the skin but a paring knife would work, too. Roughly chop and place in a mixing bowl with the butter and salt and pepper to taste.
• Using a hand mixer, beat the potatoes until smooth. Stir in the sour cream and milk and beat until creamy before adding half the cheese, 1/2 cup of the bacon, and the thinly sliced green onions.
• Bake at 350, covered, for 30 minutes. Remove cover and sprinkle with remaining cheese, the diagonally sliced green onions and the remaining crumbled bacon. Bake an additional 5 minutes and then broil for 5 minutes to get the cheese nice and golden.
• Cool slightly before serving.