Twice Baked Potato Casserole

Name: Twice Baked Potato Casserole
Total time: 1 min
Ingredients: 8 medium russet potatoes, scrubbed; 2 tablespoons olive oil; 1 lb bacon, cooked, crumbled, and divided; 2 cups sharp cheddar cheese, grated and divided; 1/2 cup mayonnaise; 1 cup sour cream; 6 green onions, sliced and divided; Kosher salt and freshly ground black pepper, to taste

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Total: 1 hours, 30 minutes

Servings: 5

Ingredients

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8 medium russet potatoes, scrubbed2 tablespoons olive oil1 lb bacon, cooked, crumbled, and divided2 cups sharp cheddar cheese, grated and divided1/2 cup mayonnaise1 cup sour cream6 green onions, sliced and dividedKosher salt and freshly ground black pepper, to taste

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Instructions

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Step 1

Preheat oven to 400°F and grease a 9x9-inch baking dish with nonstick spray.

Step 2

Rub potatoes thoroughly with olive oil and sprinkle them with salt. Place on a baking sheet or directly on oven rack and bake until tender, 45-60 minutes, turning over halfway through.

Step 3

Let cool until cool enough to handle, about 15 minutes and reduce oven temperature to 350°F.

Step 4

Cut potatoes into bite-sized pieces and place in a large bowl.

Step 5

Add sour cream and mayonnaise to bowl and stir to combine.

Step 6

Add 1 1/2 cups of the cheese, 3/4 of the green onion, and 3/4 of the bacon and stir to combine. Spread into prepared baking dish and top with remaining cheese and bacon.

Step 7

Cover dish with foil and bake for 20 minutes. Remove foil and bake until cheese is melted and bubbly, about 10 minutes more. Top with green onions and serve. Enjoy!