Twice Baked Potato Casserole

• 4 Large Potatoes, Baked
• 1/4 lb Butter
• 16 oz Sour Cream
• 12 - 16 oz Shredded Sharp Cheddar Cheese
• 1 lb Bacon, Cooked Chewy/Crisp and Diced
• 1 bunch Green Onions, sliced thinly
• Salt & Pepper to taste

Peel raw potatoes--generously rub with vegetable and wrap in aluminum foil.  Bake @ 350 degrees for 1 - 1 1/2 hours until fully cooked (squeeze center of potatoes--should be very soft.  Remove potatoes from oven and add butter.  Whip until light and fluffy.  Whip in 3/4 of the sour cream.  Add salt and pepper to taste.  Put potato mixture into greased baking dish.  Frost the top of the potatoes with the remaining sour cream, top with the cheddar cheese, diced bacon, and green onions.  Bake casserole @ 350 degrees till cheese is melted and bubbly.  Can be made in advance, but will take longer to reheat.  Freezes and reheats well.

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