Twice Baked Potato Casserole

(Courtesy of Taste of Home)

Ingredients:
8 medium baking potatoes (about 8 oz. each)
1/2 c. butter, cubed
2/3 c. sour cream
2/3 c. 2% milk
1 tsp. salt
3/4 tsp. pepper
10 bacon strips, cooked and crumbed, divided
2 c. (8 oz.) shredded cheddar cheese, divided
4 green onions, chopped, divided

Directions:
Preheat oven to 425 degrees.  Scrub potatoes; pierce several times with a fork.  Bake 45-60 minutes or until tender.  Remove from oven; reduce oven setting to 350 degrees.

When potatoes are cool enough to handles, cut potato lengthwise in half.  Scoop out pulp and place in a large bowl; discard shells.  Mash pulp with butter; stir in sour cream, milk, salt and pepper.

Reserve 1/4 c. crumbled bacon for topping.  Gently fold remaining bacon, 1 c. cheese and half of the green onions into potato mixture (do not overmix).

Transfer to a greased 11x7 baking dish.  Top with the remaining cheese and green onions; sprinkle with reserved bacon.  Bake 15-20 minutes or until heated through and cheese is melted.