Twice-Baked Potato Casserole

s Twice-Baked Potato Casserole s

This recipe is SO GOOD! It makes ALOT!
I usually freeze half for another meal.
You can also use reduced-fat and low-sodium ingrediants.
Yields: 12 Servings posted as 161425

Ingredients

5 lbs Potatoes peeled, quartered
6 Tblsp Butter
2 1/2 cup Cheddar Cheese shredded
1 cup Milk
1 cup Sour cream
2 Eggs large
1/2 cup Green Onions chopped
1/2 cup Bacon cooked crisp, crumbled
2 1/2 teaspoons Salt
1/2 teaspoon Pepper

Instructions
1. Heat oven to 350.
2. Lightly coat a 3 qt. shallow baking dish with non-stick spray.
3. Cook potatoes in just enough water to cover for 20 - 25 minutes, until tender when pierced.
4. Drain in a colander and return to pot.
5. Add butter to potatoes, mash with a potato masher until smooth.
6. Stir in 2 c. cheese, milk, sourcream and eggs until blended.
7. Then add onions and bacon bits, reserving a few tablespoons of each for garnish.
8. Stir in salt and pepper.
9. Spoon into prepared baking dish.
10. Sprinkle with remaining 1/2 c. cheese and bacon.
11. Bake, uncovered, 40 minutes or until top is light golden.
12. Sprinkle with remaining onions.

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Cuisine : American	Main Ingredient : Potatoes
Mash potatoes while still hot, to prevent them from becoming gummy. I use a food mill or ricer to mash potatoes.