Loaded Twice-Baked Potato Casserole Recipe

Directions Preheat oven to 375degrees. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly. In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm. When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut two potato skin shells into 1-in. pieces; save remaining skins for another use. Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half of the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon. Bake 30-35 minutes or until heated through and lightly browned. Sprinkle with remaining green onion. If desired, serve with additional sour cream. Yield: 8 servings. Originally published as Loaded Twice-Baked Potato Casserole in Taste of Home September/October 2015, p39 Nutritional Facts 1/2 cup (calculated without additional sour cream) equals 367 calories, 27 g fat (16 g saturated fat), 84 mg cholesterol, 458 mg sodium, 20 g carbohydrate, 2 g fiber, 12 g protein. Print Add to Recipe Box Email a Friend