Twice-Baked Potato Casserole Recipe

I made this casserole this Christmas and everyone loved it.  I will say, in this recipe I halved the dairy ingredients because it was WAY overboard in the original... I didn't even add everything when I made it the first time around.

Twice-Baked Potato Casserole Recipe

Ingredients

·         4 large russet potatoes

·         1 tablespoon olive oil

·         3/4 teaspoon salt, divided

·         3/4 teaspoon pepper, divided

·         2 Tbsp butter, cubed

·         1/3 cup heavy whipping cream

·         1/4 cup sour cream, scant

·         1 cups shredded cheddar cheese, divided

·         3 bacon strips, cooked and crumbled, divided

·         1 green onions, sliced, divided

Directions

·         1. Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 9x13-in. baking pan; bake 1 to 2 hours or until tender. Cool slightly.

·         2. In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm.

·         3. When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut two potato skin shells into 1-in. pieces; save remaining skins for another use.

·         4. Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half of the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon.

·         5. Bake 30-35 minutes or until heated through and lightly browned. Sprinkle with remaining green onion. If desired, serve with additional sour cream. Yield: 8 servings.