Twice Baked Potato Casserole

 Twice Baked Potato Casserole

3 to 3 1/2 lb. russet potatoes

Salt and pepper to taste

1 1/4 c. sour cream

1/2 c. milk

1/3 c. butter

2 c. shredded sharp cheddar cheese

8 slices bacon

Grease a 9” x 13” baking dish.

Scrub the potatoes then bake them in the microwave or oven.  Let them cool until they can be handled easily then cut them into 1 inch cubes.  Place the cubed potatoes into the greased baking dish.  Sprinkle with salt and pepper.

Preheat the oven to 350 degrees.

In a small bowl, whisk together the sour cream and milk and pour over the potatoes.  Melt the butter in the microwave or the stovetop then pour the butter over the top of the potatoes.  Sprinkle the grated cheese over the casserole.  Cover with foil and bake for 25 minutes.

While the casserole is baking, cook the bacon then crumble it.

Remove the foil and sprinkle with the crumbled bacon.  Put back into the oven for another 5 minutes.  Serve.