Twice-Baked Potato Casserole

Submitted by Karen E.

"This recipe is SO GOOD! It makes ALOT! I usually freeze half for another meal. You can also use reduced-fat and low-sodium ingredients."

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Yields: 1 casserole
• Serves: 12

ingredients

• 5 lbs potatoes, peeled, quartered
• 6 tablespoons butter
• 2 1⁄2 cups cheddar cheese
• 1 cup milk
• 1 cup sour cream
• 2 large eggs, large
• 1⁄2 cup green onion, chopped
• 1⁄2 cup bacon, cooked crisp, crumbled
• 2 1⁄2 teaspoons salt
• 1⁄2 teaspoon pepper

directions

1. Heat oven to 350 degrees.
2. Lightly coat a 3 quart shallow baking dish with non-stick spray.
3. Cook potatoes in just enough water to cover for 20 - 25 minutes, until tender when pierced.
4. Drain in a colander and return to pot.
5. Add butter to potatoes, mash with a potato masher until smooth.
6. Stir in 2 cups cheese, milk, sour cream and eggs until blended.
7. Then add onions and bacon bits, reserving a few tablespoons of each for garnish.
8. Stir in salt and pepper.
9. Spoon into prepared baking dish.
10. Sprinkle with remaining 1/2 Celsius cheese and bacon.
11. Bake, uncovered, 40 minutes or until top is lightly golden.
12. Sprinkle with remaining onions.