Twice Baked Potato Casserole

This is one of the first dishes I ever made. We had a church directory cook book and I found this recipe, thought it sounded SO good and tried making it...I think I was about 10.  Over the years, I have made different versions, but the idea is still the same. It's the most popular dish you can bring to a pot luck! Wish I could credit the lovely individual who submitted it to the St. Andrew's Church cookbook....

I left mine in a little too long...but still was delicious!

3-4 Large Russet Potatoes, scrubbed clean
Olive Oil
1 C. Greek Yogurt (original was sour cream)
1/4 C. Milk
2 Tbsp. Butter
3 Scallions, chopped (white and green parts)
4 Pieces of Bacon
3/4 C. Shredded Cheddar Cheese
Salt
Pepper
Paprika

Preheat the oven to 350. In a casserole dish, place the potatoes, spear with a knife and drizzle with olive oil. Cook in the microwave for 10 minutes (or if you have the automatic potato button- use that). They will be done when they are easy to smash with a fork.

Start cooking bacon in a pan.

Take a fork and roughly mash the potatoes. Add the yogurt, milk, and butter. Continue to mash, seasoning with salt and pepper. Add the cheese and scallions. Stir.

Once the bacon is done, remove from pan, blot with paper towel and chop finely. Add to the casserole, and stir. Top with a little extra cheddar if desired and sprinkle with paprika.

Cover and place in the oven for about 30 minutes until heated thoroughly.  Remove lid and continue to cook for 5 minutes.

Not a guilt-free side dish, but it is delicious and WAY easier than actual twice baked potatoes!!!

Enjoy,
e