All the comforting flavor of classic twice baked potatoes baked into a simple, crowd friendly casserole. Silky whipped potatoes mixed with cream, butter, sour cream, bacon, cream cheese, and Colby Jack, then baked until warm and golden. This is the easiest way to enjoy the flavor of twice baked potatoes with none of the extra work.
Preheat oven to 400°F. Scrub potatoes and place them on a baking sheet. Poke holes with a knife. Bake for 50 to 60 minutes or until fork tender.
Place bacon on another baking sheet lined with parchment paper and bake with the potatoes for 20 to 25 minutes or until crispy.
Once potatoes are cool enough to handle, remove the skins and place potatoes in a large bowl. Chop into smaller pieces. Add butter, cream, milk, salt, pepper, sour cream, cream cheese, and the white parts of the green onions to the bowl. Whip until fluffy.
Chop cooled bacon. Add 3/4ths of the bacon to the potatoes along with the shredded cheese. Mix well. Spread mixture into a greased 9 by 13 baking dish. Top with the remaining bacon. Bake at 400°F for 25 minutes or until golden around the edges.
Garnish with green onion tops and extra cheese if desired.
