Loaded Twice Baked Potato Casserole

Step 1

Preheat oven to 425F (if you have convection, this is a great time to use it).

Step 2

Pierce each potato 4 or 5 times with a fork or knife so they don’t explode, place them directly on the oven grates, and bake for about 45 to 60 minutes, or until potatoes are done and tender. Optionally rotate or flip halfway through the baking period.

Step 3

After potatoes are done, reduce oven temp to 350F.

Step 4

To a large bowl, add the butter; set aside.

Step 5

Allow the potatoes to cool for about 10 to 15 minutes, and when they’re cool enough to handle, slice each one in half horizontally. Scoop out the flesh into the large bowl with the butter, discard the skins, and mash with a fork or potato masher and incorporate the butter into the potatoes.

Step 6

Add the sour cream, milk, salt, pepper, and stir to combine.

Step 7

Add about 2 to 2 1/2 cups cheese, add the bacon and green onions (reserve 2 tablespoons of each), and stir to combine.

Step 8

Spray a 3-quart casserole or baking dish with cooking spray, turn the potato mixture out into dish, and smooth the top with a spatula.

Step 9

Evenly sprinkle the remaining 1/2 to 1 cup cheese, evenly sprinkle the reserved bacon, and bake for about 20 to 30 minutes, or until cheese is melted and is as golden browned as desired.

Step 10

Evenly sprinkle with the reserved green onions and serve immediately.