TWICE-BAKED CHEDDAR POTATO CASSEROLE
8 medium baking potatoes (about 8 ounces each)
1/2 cup butter, cubed
2/3 cup sour cream
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2/3 cup low-fat milk
1 teaspoon salt
3/4 teaspoon pepper
10 bacon strips, cooked and crumbled, divided
2 cups shredded Cheddar cheese, divided
4 green onions, chopped, divided
Preheat oven to 425 degrees. Grease an 11-by-7-inch baking dish.
Scrub potatoes; pierce several times with a fork. Bake 45-60 minutes, or until tender. Remove from oven; reduce oven setting to 350 degrees.
When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper.
Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture; do not overmix.
Transfer to baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake 15-20 minutes, or until heated through and cheese is melted. Yield: 12 servings (2/3 cup each).