Twice-Baked Potato Casserole | Dinners | Umami

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)