4 sticks (1 pound) salted butter, plus more for buttering baking dish Read more at- http-//www.food
2 Cups sour cream
2 cups grated Cheddar or Jack (or a mix of both), plus more for topping Read more at- http-//www.fo
2 Cups milk
4 teaspoons seasoned salt
6 scallions sliced
Kosher salt and pepper
16 russet potatoes
Instructions
Preheat the oven to 400 degrees F.
Cook the bacon in a saute pan until crispy; let cool and then
crumble.
Scrub the potatoes, then place them on baking sheets. Rub the
potatoes with the canola oil and bake until tender, 45 minutes to 1
hour. Remove the potatoes and lower the oven temperature to 350
degrees F.
Slice the butter into pats and transfer to a large mixing bowl. Add
the bacon and sour cream. With a sharp knife, cut each potato in
half lengthwise and scrape out the insides into the mixing bowl.
Tear up 3 of the skins and throw them in. Smash the potatoes with a
potato masher. Add the cheese, milk, seasoned salt, green onions
and some salt and pepper and mix together well.
Butter a baking dish, and then spoon the mixture into the dish, top
with more grated cheese and bake until warmed through, 25 to 30
minutes.
Serving
Suggestions
Can cut recipe in half or make ahead
Originally Submitted
10/15/2014
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