Another Twice Baked Casserole

Description

I'd eat it twice if I could

Details

Cooking Time:		80
Recipes Makes:		8
Calories:		701
Carbs:		36
Fat:		47
Protein:		33.3

Ingredients

• 8 medium russet potatoes, about 4 pounds
• 4 tablespoons butter, melted
• 1/2 to 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cloves garlic, finely chopped
• 4 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 2 cups shredded cheddar cheese
• 1/2 pound of bacon slices, cut into bits and fried
• 1/4 to 1/2 cup milk (if potatoes are too thick)
• 2 green onions, sliced

Directions

1. Preheat the oven to 425 F. Line a small baking sheet with foil,
2. Pierce the potato skins with a fork and place potatoes on the baking sheet. Bake for about 60 minutes, until tender. Remove the potatoes from the oven and reduce the oven temperature to 325°F.
3. Let the potatoes cool slightly, then slice them in half and scoop out the potato flesh into a large bowl. Add butter, salt, pepper, garlic, cream cheese and sour cream. Mix briefly to break potatoes down a little.
4. Add the 1 cup cheddar cheese, milk, half of the bacon and half of the green onions. Mix until fairly well-incorporated. If the mixture seems really thick, add up to 1/2 cup milk to smooth it out to the consistency of mashed potatoes.
5. Spray a 9x13 casserole dish with non-stick cooking spray. Spread potato mixture into the prepared pan.
6. Sprinkle with the remaining 1 cup of cheese, and the remaining bacon.
7. Cover with foil and bake for 35-40 minutes at 325°F.
8. Garnish with sliced green onions before serving.

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