Twice-baked Potato Casserole

By rdhch

Ingredients

• 5 lb potatoes, peeled and quartered
• 1/2 stick (4 Tbsp) margarine
• 6 oz cheddar cheese
• 2 cups sour cream
• 2 eggs
• 4 sliced bacon, cooked crisp and crumbled
• 2 1/2 tsp salt
• 1/2 tsp pepper

Preparation

Step 1

Heat oven to 350. Lightly coat a shallow 3-quart baking dish with non-stick spray. Cook potatoes in a large pot of water to cover 20-25 minutes or until tender. Drain and return hot potatoes to pan. Add butter, mash until smooth. Stir in 1 1/4 cups cheese, milk, sour cream and eggs until blended. Then add 1/2 the crumbled bacon and all the salt and pepper. Spoon into prepared baking dish. Sprinkle with the remaining 1/2 cup cheese and bacon. Bake, uncovered, 40 minutes or until top is golden brown. Serve.