Twice Baked Potato Casserole
1/2# bacon, cooked, cooled & crumbled
8 med. russet potatoes
3 T. canola oil
2 sticks salted butter, softened and cubed
1 c. sour cream
1 c.whole milk
1 c. grated cheddar cheese.
2 tsp. seasoned salt
3 green onions, sliced
salt and pepper, to taste
Preheat the oven to 400°
Set out butter, sour cream, and milk. Scrub and dry potatoes. Rub with canola oil. Place ona baking sheet and bake for 40 min, until they can be
easily sliced through. Remove potatoes from the oven.Adjust oven to 350°.
Leave the skins on two of the potatoes. Peel remaining potatoes. Cut each potato into thirds and place in a large mixing bowl. Set some bacon crumbles aside for topping the casserole. Add the rest to the mixing bowl along with the butter, sour cream, milk, grated cheese, seasoned
salt, salt and pepper. Smash the potatoes with a potato masher until wellcombinedand creamy. Add the potatoes to a lightlygreased 9 x 13” baking dish. Top the casserole withreserved bacon and additional shredded cheese.
Bake, uncovered, for 20-25 min. Top with sliced green onions and serve!
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