Twice Baked Potato Casserole
large baking potatoes
heavy whipping cream
cups (8 oz)
shredded Cheddar cheese
cooked and crumbled, divided
Preheat oven to 375 degrees.
Scrub potatoes and pierce several times with a fork.
Brush potatoes with oil; and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Microwave until potatoes are soft (approx. 5–10 minutes).
In a small saucepan, melt butter over medium heat.
Whisk in whipping cream and 1/4 cup sour cream.
Add 1-1/2 cups of cheese; stir until melted.
Remove cheese mixture from heat and cover to keep warm.
When potatoes are cool, cut into 1- inch pieces.
Put potatoes in a large bowl; add remaining 1/4 teaspoon salt, 1/2 teaspoon pepper, and cheese mixture. Transfer to a greased 1-1/2 quart baking dish.
Top with remaining 1/2 cup cheese, bacon, and green onions.
Bake for approx. 30–35 minutes or until heated through and lightly brown.