Twice Baked Potato Casserole

• 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
• Read more at: http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-potato-casserole.html?oc=linkback

1. Directions
2. Preheat the oven to 400 degrees F.
3. Cook the bacon in a saute pan until crispy; let cool and then crumble.
4. 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.
5. 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.
6. 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.
7. Read more at: http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-potato-casserole.html?oc=linkback

bacon, potatoes, canola oil, butter, sour cream, topping, milk, salt, green onions, kosher salt, httpwwwfoodnetworkcomrecipesreedrummondtwicebakedpotatocasserolehtmloclinkback

Taken from www.epicurious.com/recipes/member/views/twice-baked-potato-casserole-53010871 (may not work)