Twice Baked Potato Casserole

🧂 Ingredients

• 8 medium yukon gold potatoes, peeled and chopped
• 1 12 ounce can evaporated milk

  Use 1 1/2-2-cans for creamier potatoes
• 1 1/2 cups, shredded sharp cheddar cheese
• 1/2 cup butter, melted
• 1/2 cup sour cream or Icelandic yogurt
• 5 strips bacon, cooked and finely chopped
• 4 green onions, finely chopped
• 1 clove garlic, minced

  (sub with 1/8 teaspoon garlic powder)
• 1-2 teaspoons salt (Morton kosher salt and table salt)
• 1/4 teaspoon black pepper (optional)

Instructions

• 1 Fry bacon, drain and chop into small pieces. Chop green onions and set it and
  the bacon aside in refrigerator until ready to use.
• 2 Bring 8 1/2 cups of water to boil with 1 tablespoon kosher salt.
  
  Peel and chop potatoes. Add to boiling water. Reduce heat to medium high and
  boil potatoes for 20 minutes or until very tender.
  
  Strain potatoes and mash the potatoes with a ricer or hand mixer.
• 3 Preheat oven or grill to 350 degrees F.
• 4 In a medium microwave safe bowl melt butter. Add butter to mashed potatoes along
  with the evaporated milk, 3/4 of the chopped green onion, 3/4 of the chopped
  bacon, 1 cup of the cheese, garlic, 1 teaspoon salt, and black pepper. Stir to
  combine. Taste for salt content and add the remaining 1/2-1 teaspoon salt as
  needed.
• 5 Scoop potato mixture into a casserole pan or disposable aluminum pan (if
  grilling), and top with remaining, cheese, green onion, and bacon.
  
  Bake in the oven or on the grill (over direct heat) for 20-25 minutes, or until
  cheese has melted and sides are beginning to brown.
• 6 Remove from oven (or grill), and serve. Let casserole rest for 5-7 minutes, then
  serve.
• 7 Store leftovers in an airtight container in refrigerator for up 4 days. Reheat
  in the microwave.

Nutrition Info