Twice Baked Potato Casserole
Ingredients
5 pounds potatoes, peeled and quartered
6 tablespoons butter
2 1/2 cups Cheddar Cheese, shredded and divided
1 cup milk
1 cup sour cream
2 eggs
1 cup green onions, chopped and divided
8 ounces bacon, cooked, crumbled and divided
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 350 F and coat a 3-quart baking dish with non-stick spray. Place potatoes in a large stock pan, and cover with water. Cook for 20-25 minutes over medium-high heat or until tender. Drain potatoes and place in a large mixing bowl. Add butter to potatoes and mix until smooth. Stir in 2 cups of cheese, milk, sour cream and eggs until blended. Reserve 2 tablespoons of green onions and bacon for garnish, then combine the rest with the potatoes. Stir in salt and pepper. Spoon potatoes into prepared baking dish. Sprinkle top of potatoes with 1/2 cup cheese and bacon. Bake uncovered for 40 minutes or until the top is lightly golden. Sprinkle with remaining onions. Makes 12 servings.