Loaded Baked Potato Casserole

Ingredients

5
lb russet potatoes
4
tablespoons butter, softened
1
cup sour cream
3/4
cup half-and-half
1 1/2
teaspoons salt
1/2
teaspoon pepper
3
cups shredded Cheddar cheese (12 oz)
10
slices bacon, crisply cooked and crumbled
4
green onions, thinly sliced

Steps

  • 1
    Heat oven to 400�F. Spray 3-quart baking dish with cooking spray.
  • 2
    Place potatoes on cookie sheet; prick all over with fork. Bake 1 hour to 1 hour and 15 minutes or until tender. Remove potatoes; reduce oven temperature to 350�F. Let potatoes cool until able to handle, about 15 minutes.
  • 3
    Cut potatoes in half, and scoop out insides into large bowl. Add softened butter; mash with potato masher until most of the lumps are gone. Stir in sour cream, half-and-half, salt and pepper. Reserve 1 cup of the cheese, 3 tablespoons of the crumbled bacon and 1/4 cup of the sliced green onions for topping. Stir remaining cheese, bacon and green onions into potatoes.
  • 4
    Spoon mixture into baking dish. Sprinkle reserved 1 cup cheese on top. Bake 30 to 35 minutes or until top is slightly puffed and starting to brown around edges.
  • 5
    Garnish with reserved crumbled bacon and green onions, and serve.

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