Twice Baked Potato Casserole
- 6 potatoes, baked and cooled so can handle
- 1/4 c. butter, room temperature
- 2 c. sharp cheddar cheese, shredded and divided
- 1 c. milk, warmed
- 1/2 c. sour cream
- 5 green onions, chopped and divided
- 1 (2.6 oz.) bag real bacon bits, divided
- Salt and pepper to taste
- Preheat oven to 375. Slightly grease a 9 x 9 square baking dish. In a large bowl, scoop out potatoes. Mash slightly. Add salt, pepper, butter and 1 cup cheese. Using an electric mixer, beat well. Add milk. Beat until fluffy and cheese is melted. Stir in sour cream, half the onions and half the bacon bits. Spoon mixture into baking dish. Sprinkle with remaining cheese and bacon. Bake for 15 minutes until cheese melted. Sprinkle with onions before serving.
potatoes, butter, cheddar cheese, milk, sour cream, green onions, bacon bits, salt
Taken from www.epicurious.com/recipes/member/views/twice-baked-potato-casserole-52991491 (may not work)