TWICE BAKED POTATO CASSEROLE

 This is a Pioneer Woman recipe and it is awesome!

Ingredients

medium russet potatoes, 5 to 6 lbs. try for about the same size for even baking

EVOO

2 sticks of salted butter (softened and sliced into cubes)

1 C sour cream

1 C whole milk (1/2 & 1/2 or cream, or a combo of these)

1 C grated Cheddar Cheese + some for topping

2 t seasoned salt (see recipe below)

Salt and Pepper to taste

3 green onions, sliced on diagonal

1/2 lb bacon, very crispy and crumbled (optional)

Instructions

• Preheat oven to 400
• Take out butter, sour cream and milk and set aside, need to be room temp.
• Scrub the potatoes clean. Wipe them dry, pierce with a fork a few times and rub with EVOO. Place on a lined baking sheet and bake 40 minutes or until easily sliced.
• Remove potatoes from oven and reduce heat to 350.
• Leave skins on 2 of the potatoes and peel and discard the remaining skins. Cut up potatoes into a large mixing bowl. Now add butter, sour cream, grated cheese, seasoned salt, salt and pepper and begin a rough mash of all ingredients. 
• Add the milk gradually, mashing in between additions, continue until desired consistency,
• Transfer to a lightly greased 9 X 13 baking dish
• Top with additional shredded cheese (can sprinkle some cooked and crumbled bacon if desired).
• Bake, uncovered for 20 to 25 minutes or until center well warmed.
• Garnish with green onions

This casserole can be  prepared up to two days in advance. Do Not bake at this time, cover well with plastic wrap. When ready to bake take out of fridge an hour early, cover with foil and bake for 20 minutes,  uncover and bake and additional 25 to 30 minutes. Make sure center is warm enough.

Crock Pot Method

Prepare as instructed but assemble in a lightly greased Crock Pot instead of the casserole dish. Heat on low for 2 hours or high for 1 hour, once cheese is melted switch to warm, garnish before serving.

Freezing Instructions

This casserole can be frozen for up to 2 months. Make the recipe and  place in the 9 X 13 pan, then wrap the dish tightly in foil and place in the freezer. Let the casserole thaw in the refrigerator overnight, then pull it out of the fridge 30 minutes before you're ready to bake it. Bake, covered with foil, for 45 minutes. Then  remove the foil, top with the remaining cheese and bacon, and bake for 20 to 25 minutes more.

Seasoned Salt

Combine all ingredients and store in an air tight container. This is great for many purposes, try on:  beef, pork, poultry, corn on the cob, popcorn and potato or macaroni salad

1/4 C kosher salt

4 t ground black pepper

1 t paprika

1 t garlic powder

1 t onion powder

1/8 t cayenne pepper (optional)

2t sugar 

1 1/2 t Cornstarch

1 t ground turmeric