TWICE BAKED POTATO CASSEROLE

Pure comfort food.  That’s what this Twice Baked Potato Casserole is all about.  Last week my husband had a potluck at work.  He texted me saying that he needed me to make potato salad. Potato salad??  It just sounded so boring.  I had made a baked potato salad for his coworkers before and it had gone over quite well and so I thought I’d make that again.

Now, you can forgo the second round of baking and serve this potato salad cold or warm instead of hot.  Totally up to you.  I think the melty cheese is what pushes me over the edge when I’m craving twice baked potatoes so I opted for that.

Ingredients

• 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

Instructions

1. Preheat oven to 400 degrees.
2. Rub potatoes with olive oil and salt and place on baking sheet.
3. Bake for 45-60 minutes or until tender when pierced with a fork, flipping halfway through.
4. Let cool for 15 minutes.
5. .......................................

for full instruction please see : www.momontimeout.com

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