Twice Baked Potato Casserole

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

PREPARATION

  1. Preheat oven to 400°F and grease a 9×9-inch baking dish with nonstick spray.
  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.
  3. Let cool until cool enough to handle, about 15 minutes and reduce oven temperature to 350°F.
  4. Cut potatoes into bite-sized pieces and place in a large bowl.
  5. Add sour cream and mayonnaise to bowl and stir to combine.
  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.
  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!