Stuffed Baked Potato Casserole
Serves 4
This is great with grilled steak
1lb baking potatoes
½ lb bacon
¼ cup chopped green onion, divided
½ cup sour cream
¼ cup shredded pepper jack cheese
¼ cup shredded cheddar+ ¼ cup shredded cheddar
4 tablespoons butter
1 teaspoon salt
¼ pepper
¼ cup milk
Preheat oven 400 degrees. Wash potatoes and place in oven for 45 minutes. In the meantime,
cut bacon in 1 inch pieces and place in large baking dish. Put bacon into the oven alongside the
potatoes for approximately 10-15 until bacon is done to desired crispness. Remove bacon
from oven. Use a slotted spoon to remove bacon from dish and drain onto paper towel.
Reserve bacon grease and casserole dish which will be used for the final bake of the assembled
casserole. When potatoes are done, take them out of the oven with oven mitts or tongs and
cut in half. Using towel or oven mitts, carefully scoop out the potato flesh from the skins into a
large bowl. Add milk, butter, sour cream, ½ of the green onion, ¼ cup of shredded cheddar and
jack cheeses, bacon crumbles, salt, and pepper and mix thoroughly. Take reserved casserole
dish and drain any excessive grease. Place potato mixture into casserole and cover with
remaining ¼ cup of cheddar and the other half of the green onion and cover with tin foil and
bake again for approximately 20-25 mins and serve.
