Cheesy Loaded Twice-Baked Potato Casserole

Ingredients

• 2 pounds red skinned potatoes, about 10 medium
• Olive oil
• Kosher salt, to taste
• 4 slices bacon, cooked and crumbled, divided
• 1 (5 ounce) can evaporated milk
• 1 cup sour cream
• 1/4 cup (1/2 stick) butter, melted and cooled
• 1-1/2 cups shredded Cheddar cheese, divided
• 2 green onions, sliced, reserve a teaspoon for garnish
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon garlic salt
• 1/4 teaspoon freshly cracked black pepper, or to taste

Instructions

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Scrub potatoes, puncture each with a knife to vent, toss with olive oil and salt and place on a pan. Bake at 400 degrees F for 45 minutes or until tender. May be prepared ahead and refrigerated until needed.

3. 3

   Meanwhile, cook the bacon to crisp; set aside, chop once cooled, reserving half for garnish; set aside.

4. 4

   Set potatoes aside until cool enough to handle, then slice in half lengthwise, then into half rounds about 1/4 to 1/2-inch thick.

5. 5

   Place into a large bowl. Add 1 cup of the Cheddar cheese and half of the bacon. Set aside a big pinch of the green onion for garnish and add the rest to the potatoes; toss.

6. 6

   When ready to bake casserole, preheat oven to 350 degrees F. Butter an 8 x 8 inch baking dish; set aside.

7. 7

   Blend together the evaporated milk, sour cream and melted butter. Add parsley, garlic salt and pepper.

8. 8

   Pour mixture over the potatoes and gently toss. Use a potato masher to break down the chunks to desired texture.

9. 9

   Turn out into the prepared baking dish, cover and bake at 350 degrees F for 40 minutes or until heated through.

10. 10

    Remove, top with the remaining 1/2 cup of shredded Cheddar cheese, return to the oven, uncovered, until cheese is melted, about 5 minutes.

11. 11

    Garnish top with remaining bacon and green onion. Serve immediately.