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This twice baked potato casserole is three times as good as any twice baked potato you've ever had. The whole family will love this dish, we promise! It's loaded with bacon, cheddar cheese, green onions and fluffy baked potatoes.

Things You Will Need:

• 13 baking potatoes, scrubbed clean
• olive oil
• kosher salt
• 1 pound thick-cut bacon, diced and fried and diced smaller
• 2 sticks butter, cut into slices
• 2 cups sour cream
• 1 cup milk
• 3/4 teaspoon Lawry’s seasoned salt
• black pepper to taste
• 3 to 4 cups grated cheddar cheese, divided
• 4 green onions, whites and greens sliced

How To Prepare:

1. Start off by getting your oven ready and preheating it to 400 degrees fahrenheit. Clean your potatoes, then pat dry with a paper towel. Rub the potatoes in oil and then coat heavily with salt of choice. Don't forget to poke your spuds with a fork for ventilation. Bake until cooked thoroughly, then rustic chop.
2. Combine butter, sour cream, milk, salt and pepper with your chopped potatoes. Mash well. Incorporate bacon, cheese and green onions by folding into the mashed potatoes.
3. Coat a greased pan and dump your potato mixture into it. Top with lots of cheese, about two cups.
4. To cook: place in oven for 10-15 at 300 degrees fahrenheit.

Note: Eat casserole creation with a fresh salad, scrambled eggs, or a New York steak. Enjoy as you wish. There are so many options that it makes this recipe super versatile.

Article Source: Foodgasm Recipes