Twice Baked Potato Casserole (594)

Ingredients:

• 6 medium baked potatoes (or boiled potatoes, *see notes)
• ¼ cup salted butter
• 4 ounces cream cheese (softened)
• ⅔ cup sour cream
• ½ cup milk (or cream, warmed)
• ½ teaspoon garlic powder
• 1 tablespoon chopped fresh parsley
• 2 cups shredded cheddar cheese
• 2 green onions (thinly sliced)
• 10 slices bacon (cooked and crumbled)
• salt and black pepper (to taste)
• 1 green onion (thinly sliced)
• 2 slices bacon (cooked and crumbled)
• ½ cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F.
2. If using baked Russet potatoes, cut them in half lengthwise and use a spoon to scoop the potato flesh into a bowl.
3. Mash the warm baked potatoes or boiled potatoes with a potato masher. Add butter,  cream cheese, and sour cream. Continue mashing, adding milk/cream a little at a time until the potatoes have a creamy consistency.
4. Stir in remaining ingredients (except toppings) and spread into a 2 quart casserole dish.
5. Sprinkle with toppings and bake for 25-30 minutes or until cheese is melted and potatoes are hot.