Twice-Baked Cheddar Potato Casserole

By srumbel

Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary casserole. It's one of our family's beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona
from tasteofhome.com

Ingredients

• 8 medium baking potatoes (about 8 ounces each)
• 1/2 cup butter, cubed
• 2/3 cup sour cream
• 2/3 cup 2% milk
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 10 bacon strips, cooked and crumbled, divided
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 4 green onions, chopped, divided

Details

Preparation time 70mins
Cooking time 85mins

Preparation

Step 1

Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake 45-60 minutes or until tender. Remove from oven; reduce oven setting to 350°.
2. When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper.
3. Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture (do not overmix).
4. Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake 15-20 minutes or until heated through and cheese is melted. Yield: 12 servings (2/3 cup each).

Nutritional Facts

2/3 cup equals 301 calories, 19 g fat (11 g saturated fat), 57 mg cholesterol, 517 mg sodium, 22 g carbohydrate, 2 g fiber, 10 g protein.