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

Title: Loaded Twice-Baked Potato Casserole
Categories: Potatoes, Cheese, Dairy, Pork
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 Cheddar cheese; shredded,
- divided
6 sl Bacon; cooked, crumbled,
- divided
2 Green onions; sliced,
- divided
Additional sour cream; (optional)

Set oven @ 375?F/190?C.

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 15x10x1-in.
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 the remaining salt and pepper. Stir in
cheese mixture, half the bacon and 2 tablespoons 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.

Recipe by Cyndy Gerken, Naples, Florida

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

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