TWICE BAKED POTATO CASSEROLE

Preheat your oven to 400 degrees and line a large rimmed baking sheet with foil.

Lay the bacon strips on the baking sheet in a single layer and place in the oven.   Bake it for 15-20 minutes until crispy.  Place the bacon on a plate lined with paper towels and drain most of the fat off of the baking sheet leaving a thin layer.  Chop the bacon and set aside.

Place the potatoes on the baking sheet and roll them around in the bacon fat to coat.  Spread them in an even layer on the sheet and season them with 1 teaspoon of the salt and ½ teaspoon of the black pepper.  Bake for 15 minutes and toss them on the sheet with spatula.  Spread them back out on the sheet and bake for another 10-15 minutes until they are very tender when pierced with a fork.

Place the potatoes in a large bowl and gently crush them with a potato masher, leaving some lumps.  Add the onion, 1 cup of the scallions, sour cream, heavy cream, 2 cups if the shredded cheese, remaining teaspoon each of salt and pepper, and ¾ of the chopped bacon to the bowl.  Stir to combine until everything is well distributed.

Spray a 9” x 13” baking sheet with non-stick spray.  Place the potato mixture in the dish and spread it into an even layer.  Top with the remaining cup of the cheese.  Bake for 20-25 minutes until the cheese is gooey and melted.  Sprinkle the remaining bacon over the top and bake for another 5 minutes.

Garnish the top of the casserole with the remaining scallions and dig in!!  YUM!!!