Cheesy Herb and Bacon Twice-Baked Potato Casserole Recipe | Betty Crocker

Ingredients

• 6 medium round red or white potatoes or Yukon Gold potatoes or 4 medium russet potatoes (2 lb), peeled if desired, cut into 2-inch pieces
• 1 package (5.2 oz) soft garlic-and-herbs cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 to 1/3 cup half-and-half, warmed
• 1 1/2 cups shredded cheddar cheese (6 oz)
• 2 tablespoons chopped fresh parsley
• 6 slices bacon, crisply cooked, crumbled (1/2 cup)