Dad's Twice-Baked Potato Casserole
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Cook time: 
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Ingredients
  • About 5 pounds russet potatoes (2-3), peeled and quartered
  • 6 tablespoons unsalted butter
  • 2½ cups cheddar cheese (2 cups for mixing in and ½ cup for sprinkling on top)
  • 1 cup milk
  • 1 cup sour cream
  • 2 large eggs
  • ½ cup green onions, chopped
  • ½ cup bacon, cooked crisp and crumbled (applewood smoked bacon would be even better)
  • 2½ teaspoons sea salt
  • ½ teaspoon black pepper
Instructions
  1. Preheat oven to 350.
  2. Spray 9x13 baking dish with cooking spray or coat with some good ol' butter.
  3. Cook potatoes. Boil them and cover for 20-25 minutes, until tender.
  4. Drain the water, and return the potatoes back to the pot you cooked them in.
  5. Add 6 tablespoons of butter to the potatoes and mash them until smooth.
  6. Mix in 2 cups of cheddar cheese, 1 cup milk, 1 cup sour cream, and 2 eggs.
  7. Add green onions, crispy bacon crumbles. (BUT make sure to reserve a few tablespoons of each for topping).
  8. Season with salt and pepper.
  9. Sprinkle with remaining ½ cup cheese and a couple tablespoons of bacon (or however much your heart desires)
  10. Bake for 40 minutes, uncovered. Done when the top is lightly golden and beautiful!!
  11. Sprinkle with the remaining few tablespoons of chopped green onion.
  12. ENJOY!! I betcha won't be able to resist going for seconds.
Recipe by With Grace & Love at https://withgraceandlove.blog/2018/11/dads-twice-baked-potato-casserole/