Twice Baked Potato Casserole

Source:  sixsistersstuff.com

• 5 pounds russet potatoes
• 10 strips bacon (divided)
• 1 (8 ounce) package cream cheese
• 1/2 cup butter (melted)
• 1 cup sour cream
• 6 green onions (diced)
• 2 1/2 cups shredded cheddar cheese (divided)
• 2 teaspoons salt
• 1/2 teaspoon pepper

DIRECTIONS:

Preheat oven to 350 degrees F.

Wash and peel potatoes, and cut into 1-inch pieces.

Place in a large pot, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer.

Cook until tender and easily pierced with a paring knife, about 20 minutes.

Transfer to a colander to drain; return to pan, cover, and set aside.

Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.

Using a hand mixer, mash the potatoes in pan until light and fluffy.

Add the cream cheese, butter, and sour cream, and beat until combined and smooth. Add the green onions, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.

Transfer to a 9 x 13 inch baking pan sprayed with nonstick cooking spray.

Top with remaining 1/2 cup cheddar cheese.

Bake until top is slightly golden and potatoes are heated through, about 30 minutes.

Remove from oven; garnish with remaining bacon.

*Makes a TON - definitely half if just for my family