Ingredients

8 potatoes medium sized, scrubbed and dried
2 tablespoons olive oil
1 tablespoon kosher salt or sea salt
½ pound bacon cooked and chopped
6 ounces sharp cheddar cheese shredded
¾ cup mayonnaise
¾ cup sour cream
4 green onions sliced
salt and pepper to taste
Topping
¼ pound bacon cooked and chopped
2 ounces sharp cheddar cheese shredded
2 green onions sliced

Instructions

Bake Potatoes
Preheat oven to 400°F.
Rub potatoes with olive oil and salt and place on baking sheet.
Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through. Let cool for 15 minutes.
Assemble Casserole
Reduce oven temperature to 350°F. Lightly grease an 9-inch square or 9 x 13 inch baking dish and set aside.
Cut potatoes into bite-sized pieces and place in a bowl. Its perfectly acceptable for the potato pieces to slightly fall apart.
Stir in mayonnaise and sour cream.
Stir the cheese, bacon and green onions into the potato mixture.
Transfer the mixture into the prepared baking dish baking dish. Top with shredded cheese and bacon for the topping.
Cover dish with foil and bake for 30 minutes, removing foil for the last 10 minutes.
Top with sliced green onions and serve.
Notes
Storage Information
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Store leftovers in an airtight, freezer safe container for up to 3 months.
Make Ahead
If you are planning to make this casserole ahead of time, prepare the casserole up to the point of the second baking. Cool completely and then place in an airtight freezer safe container. Or just transfer to a freezer safe ziploc bag for easy storage. Refrigerate for up to 48 hours and freeze for up to 3 months.
To bake from frozen: thaw overnight in the fridge, let casserole sit out while oven is preheating, bake as directed except add an additional 15 to 20 minutes.

CASSEROLES