MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Loaded Twice-Baked Potato Casserole
Categories: Potatoes, Dairy, Cheese, Pork, Vegetables
Yield: 8 servings

4 lg Baking potatoes
1 tb Olive oil
3/4 ts (ea) salt & pepper; divided
1/4 c Butter, cubed
2/3 c Heavy whipping cream
1/4 c Sour cream
2 c Shredded Cheddar cheese;
- divided
6 sl Bacon; cooked, crumbled,
- divided
2 Green onions; sliced,
- divided
Add'l sour cream; opt

Set oven @ 375ºF/190ºC.

Scrub potatoes; pierce several times with a fork. Brush
with oil; sprinkle with 1/2 teaspoon salt and 1/4
teaspoon pepper. Place in a foil-lined 15" X 10" 1"
baking pan; bake 1 to 1-1/4 hours or until tender. Cool
slightly.

In a small saucepan, melt butter over medium heat. Whisk
in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups
cheese; stir until melted. Remove from heat; cover to
keep warm.

When potatoes are cool enough to handle, cut each potato
lengthwise in half. Scoop out pulp and place in a large
bowl. Cut 2 potato skin shells into 1-in. pieces; save
remaining skins for another use.

Mash pulp with remaining 1/4 tsp. salt and 1/2 tsp.
pepper. Stir in cheese mixture, half the bacon and 2 tb
green onion. Transfer to a greased 1 1/2 qt. baking
dish. Top with the cut-up potato skins. Sprinkle with
remaining cheese and bacon.

Bake until heated through and lightly browned, 30-35
minutes. Sprinkle with remaining green onion. If
desired, serve with additional sour cream.

Cyndy Gerken, Naples, Florida

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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