LOADED TWICE BAKED POTATO CASSEROLE

 

8 medium russet potatoes scrubbed clean and dried

2 tablespoons olive oil

2 tablespoons kosher salt

4 oz cream cheese

8 oz sour cream

4 tablespoons butter

12 oz shredded cheddar cheese, divided

4 green onions thinly sliced

8 strips bacon cooked and crumbled

Salt and pepper to taste

Chives or green onions

Bacon crumbles

Preheat oven to 400ºF. Rub potatoes with olive oil and salt and place on a large baking sheet. Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through. Let cool for at least 15 minutes.

Preheat oven to 350ºF. Cut potatoes in half lengthwise and roughly smash them.  Combine smashed potatoes with cream cheese, sour cream, butter and 8 ounces of shredded cheddar cheese in a large bowl. Fold in crumbled bacon and green onions. Season with salt and pepper.  Place in a baking dish and top with the remaining shredded cheese.  Bake for 25 minutes or until cheese is melted and potatoes are heated through. Serve immediately.