2cupssharp cheddar cheeseshredded off the block and divided
¼cupgreen onionchopped
Salt and pepperto taste
Instructions
Preheat the oven to 425°F, and grease a 9x13-inch or 11x7-inch baking dish. Line a separate large baking sheet with aluminum foil. Set aside.
Wash and dry the potatoes then use a fork to prick a few holes in each one. Coat them lightly with oil, and place them on the prepared foil lined baking sheet. Bake for 45 minutes to 1 hour or until they are fork tender. The amount of time will vary depending on the size of the potatoes.
After the potatoes are cooked until fork tender, remove them from the oven. Reduce the oven temperature to 350°F.
Allow the potatoes to cool until they’re easy to handle. Once they’ve cooled some, remove the skins and cut the potatoes into large chunks. Place the potato pieces into a mixing bowl.
Add half the bacon, butter, sour cream, milk, and 1 cup of cheese to the bowl. Use a potato masher to combine the ingredients. Season with salt and pepper.
1 cup unsalted butter, ½ cup sour cream, ½ cup milk, Salt and pepper
Scoop the mixture into the prepared baking dish, and spread into an even layer. Top with the remaining cheese and bacon.
Bake uncovered for 20-25 minutes. Remove from the oven, and add the chopped green onions.
¼ cup green onion
Serve hot as a side dish. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of twice baked potato casserole. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.