Twice Baked Potato Casserole Recipe

Name: Twice Baked Potato Casserole
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Yield: 7-8 servings
Ingredients: 8 medium russet potatoes, about 4 pounds; 4 tablespoons butter, melted; 1/2 to 3/4 teaspoon salt; 1/4 teaspoon pepper; 3 cloves garlic, finely chopped; 4 ounces cream cheese, at room temperature; 1/2 cup sour cream; 2 cups shredded cheddar cheese; 1/2 pound of bacon slices, cut into bits and fried; 1/4 to 1/2 cup milk (if potatoes are too thick); 2 green onions, sliced

Ingredients

8 medium russet potatoes, about 4 pounds
4 tablespoons butter, melted
1/2 to 3/4 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, finely chopped
4 ounces cream cheese, at room temperature
1/2 cup sour cream
2 cups shredded cheddar cheese
1/2 pound of bacon slices, cut into bits and fried
1/4 to 1/2 cup milk (if potatoes are too thick)
2 green onions, sliced

	PREP TIME 20m	COOK TIME 1h35m	TOTAL TIME 1h55m
YIELD 7-8 servings

Instructions

Preheat the oven to 425 F. Line a small baking sheet with foil,
Pierce the potato skins with a fork and place potatoes on the baking sheet. Bake for about 60 minutes, until tender. Remove the potatoes from the oven and reduce the oven temperature to 325°F.
Let the potatoes cool slightly, then slice them in half and scoop out the potato flesh into a large bowl. Add butter, salt, pepper, garlic, cream cheese and sour cream. Mix briefly to break potatoes down a little.
Add the 1 cup cheddar cheese, milk, half of the bacon and half of the green onions. Mix until fairly well-incorporated. If the mixture seems really thick, add up to 1/2 cup milk to smooth it out to the consistency of mashed potatoes.
Spray a 9x13 casserole dish with non-stick cooking spray. Spread potato mixture into the prepared pan.
Sprinkle with the remaining 1 cup of cheese, and the remaining bacon.
Cover with foil and bake for 35-40 minutes at 325°F.
Garnish with sliced green onions before serving.