Stuffed Baked Potato Casserole

Gluten free

Meat

• 8 slices Bacon, cooked

Produce

• 1/4 3 1/2 to 4 lbs russet potatoes
• 1/2 bunch Green onions

Baking & Spices

• 1/2 tsp Black pepper, freshly ground
• 1 tsp Salt

Dairy

• 1/4 cup Butter
• 1 1/2 cups Cheddar cheese
• 1/2 cup Cream cheese
• 1/4 cup Milk, whole or low-fat
• 1/2 cup Sour cream
• 
  
•  Place the potatoes in a large saucepan and add enough cold, salted water to cover by 2 inches. Bring to a boil over med-high heat. Cook the potatoes until tender, about 15 minutes. Drain well.

 Preheat the oven to 375°F.

Transfer the potatoes back to the saucepan. Using a masher, mash the potatoes until almost smooth. Add the cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until the mixture os smooth.

Stir in 1 cup of the cheese and half the bacon.

4. Spoon the mixture evenly into a lightly oiled 3-quart casserole dish. Use a spatula or fork to make an irregular surface.

5. Bake for 20 minutes. Top with remaining cheese, bacon and green onions. Bake for 5 more minutes to melt the cheese. Serve immediately.