TWICE BAKED POTATO CASSEROLE
3 1/2 pounds baking potatoes
1 cup sour cream
1 cup milk
1 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon pepper
2 cups shredded sharp cheddar cheese
4 green onions, chopped
1 slices bacon, cooked and crumbled
Pierce each potato with a fork and bake until tender, about 45 minutes to 1 hour
Cool slightly and cut into bite sized pieces (including skin).
Combine sour cream, milk, garlic, salt and pepper in bowl. Stir until well combined.
Place potatoes in a 9 by 13 inch baking dish.
Place half of the cheese and half of the green onions over potatoes, then pour sour cream mixture over potatoes.
Top with remaining cheese and onions.
Cover and bake at 350º for 30 minutes. Uncover and add bacon, then bake for 5 additional minutes.
* This can be made ahead and frozen. Top with bacon after freezing.