Twice-Baked Potato Casserole

• servings: 8 servings
• total time: 1 hour 55 minutes

Ingredients

3 pounds russet potatoes, scrubbed (about 8 small potatoes)

1 tablespoon olive oil

2 1/2 teaspoons kosher salt, divided

3/4 teaspoon black pepper, divided

1/4 cup unsalted butter, cut into small pieces and softened

1 cup heavy whipping cream

1/2 cup sour cream

8 bacon slices, cooked and crumbled, divided

1/2 cup thinly sliced scallions (about 4 scallions), divided

Cooking spray

4 ounces sharp Cheddar cheese, shredded (about 1 cup)

Directions

Prepare oven: Preheat oven to 400°F.

Bake potatoes: Rub potatoes with oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pierce all over with a fork, and place on an aluminum foil-lined baking sheet. Bake in preheated oven until tender, about 1 hour. Cool slightly, about 10 minutes.

Make potato filling: Cut potatoes in half lengthwise, and carefully scoop out pulp into a large bowl. Set potato skins aside. Add butter to potatoes, and mash with a potato masher. Add whipping cream and sour cream, and stir until mixture is mostly smooth.

Combine casserole ingredients: Cut potato skins into 1-inch pieces. Stir 1/2 cup into mashed potatoes. Stir in half of the bacon, 1/4 cup of the scallions, and remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper.

Add mixture to baking dish: Transfer mixture to a lightly greased (with cooking spray) 2-quart baking dish. Sprinkle top with cheese and remaining potato skin pieces.

Bake casserole: Bake in preheated oven until golden and bubbly, about 20 minutes.

Garnish and serve: Sprinkle casserole with remaining half of bacon and 1/4 cup scallions, and serve hot.