Twice Baked Potato Casserole by Lori♣63 Cw - Musely
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Twice Baked Potato Casserole

posted in Food & Drink > Recipes
10/15/2014
  • Ingredients

    1 pound thin bacon
    16 russet potatoes
    6 tablespoons canola oil
    4 sticks (1 pound) salted butter, plus more for buttering baking dish
    2 cups sour cream
    2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
    2 cups whole milk
    4 teaspoons seasoned salt
    6 green onions, sliced
    Kosher salt and freshly ground black pepper

  • Directions
    Preheat the oven to 400 degrees F.

    Cook the bacon in a saute pan until crispy; let cool and then crumble.

    Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.

    Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl.

  • Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.

    Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.
    Enjoy

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