Twice Baked Potato Casserole



* 6 medium to large potatoes (russet or gold)

* 4 tablespoons butter

* ¾ cup sour cream

* ½ cup whole or 2% milk

* ½ teaspoon onion powder

* ½ teaspoon garlic powder

* ½ teaspoon salt

* ¼ teaspoon fresh ground black pepper

* 1 cups shredded cheddar

* 1 cup shredded Monterey Jack

* 8 slices bacon cooked crispy and crumbled

* 4 green onions

Preheat oven to 375 degrees. Wash, dry, and prick the potatoes with a fork. Place in the oven and bake for 45-60 minutes or until fork tender.

Plunge the baked potatoes into ice cold water. Using your fingers gently peel the potatoes. Cut the hot potatoes into large cubes and scoop into a large bowl.

Add the butter, sour cream, milk, onion powder, garlic powder, salt, pepper, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, half the bacon, and half the scallions. Mash with a handheld potato masher and spoon into a 2 quart baking dish. Top with the remaining cheese, bacon, and green onions.

Bake 30 minutes or until the cheese is melted and the casserole is hot.



Leave a Reply

Your email address will not be published. Required fields are marked *