Twice Baked Potato Casserole

Instructions

• Preheat oven to 375 degrees.  Wash, dry, and prick the potatoes with a fork. Place in the oven and bake for 45-60 minutes or until fork tender.
• Plunge the baked potatoes into ice cold water.  Using your fingers gently peel the potatoes. Cut the hot potatoes into large cubes and scoop into a large bowl.
•  Add the butter, sour cream, milk, onion powder, garlic powder, salt, pepper, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, half the bacon, and half the scallions.  Mash with a handheld potato masher and spoon into a 2 quart baking dish sprayed with nonstick cooking spray.  Top with the remaining cheese, bacon, and green onions.
• Cover with foil and bake for 30 minutes.  Remove the foil and bake for another 10 minutes or until the cheese is melted and the casserole is heated through.

Notes

• Use Russet or Yukon Gold potatoes for this recipe.
• Plan ahead so there is plenty of time to bake the potatoes.
• Once baked plunge the potatoes into ice water making them easy to peel with your fingers.
• Any good melting cheese works well with this recipe including cheddar, Monterey Jack, Pepper Jack, Colby Jack, Gouda, or Provolone.
• Use good quality smoked bacon and cook it crispy.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat leftovers in the microwave at a reduced power or in the oven at 350 degrees covered for about 30 minutes or until warm.

Nutrition

Calories: 303kcal | Carbohydrates: 25g | Protein: 11g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 383mg | Potassium: 641mg | Fiber: 2g | Sugar: 2g | Vitamin A: 519IU | Vitamin C: 8mg | Calcium: 220mg | Iron: 1mg