Twice Baked Potato Casserole – Hiland Dairy

Ingredients

• 8 strips bacon
• 8 medium size Russet Potatoes (about 6 pounds)
• Vegetable oil
• 2 sticks Hiland Dairy butter, room temp and sliced
• 1 cup Hiland Dairy sour cream
• 1 cup Hiland Dairy whole milk
• 1 cup shredded cheddar cheese, plus more for topping
• 2 teaspoons seasoned salt (like Lawrys)
• 3 green onions, chopped
• Salt and pepper, to taste
• Measure out the butter, sour cream and milk and set out so they come to room temperature.
• While the potatoes are baking, cook the bacon in a large skillet over medium high heat. You want the bacon to be cooked but not crisp. Transfer to a paper towel lined plate and crumble when cool.
• Add the butter, sour cream, milk, season salt, salt and pepper. Using a potato masher, mash the potatoes together until everything is combined and creamy.
• Add the crumbled bacon and shredded cheese. Be sure to leave a bit of bacon and cheese for the topping of the casserole. Mix again until everything is combined.
• Spray a 9×13 baking dish with nonstick spray and add the potato mixture to the dish. Spread out evenly. Top with the remaining bacon and cheese.
• Bake uncovered at 350 for 25 minutes. Remove from the oven, top with chopped green onions and serve!