There’s nothing greater comforting than two times baked potatoes – unless you turn them right into a casserole!
8 medium potatoes, scrubbed and dried
- 2 tbsp olive oil
- 1 tbsp kosher or sea salt
- 3/4 pound sliced bacon, cooked and crumbled
- 2 cups shredded sharp cheddar cheese
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 5-6 green onions, sliced
- salt and pepper to taste
Preheat oven to 400 degrees.
Rub potatoes with olive oil and salt and place on a baking sheet.
Bake for 45-60 minutes or until tender when pierced with a fork, flipping halfway through.Let cool for 15 minutes.
Preheat oven to 350 degrees.
Cut potatoes into bite-sized pieces and place in a bowl. It’s perfectly acceptable for the potato pieces to slightly fall apart.
Stir in mayonnaise and sour cream.
Set aside 1/3 cup cheese, 3 tbsp bacon, 2 tbsp sliced green onions for the top of the casserole. Stir in remaining ingredients.
Spoon into a greased deep dish 9×9 baking dish or a 9×13 baking dish. Top with reserved shredded cheese and bacon.
Cover dish with foil and bake for 30 minutes, removing foil for the last 10 minutes.
Top with remaining sliced green onions and serve.