Baked Potato Casserole
4 large russet potatoes
1 package thick cut bacon
1 – 1.5 stick(s) unsalted butter, at room temperature
1 cup light sour cream (8 oz container)
1/4 cup – 1/3 cup 1% Milk
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1.5 cups shredded cheddar cheese, divided
Chopped green onions

1. Preheat convection oven to 425 degrees.
2. Rinse potatoes, pat dry, and use a fork to poke holes in each potato. Wrap each potato in foil and bake until soft to squeeze, about 60-70 minutes.
3. While the potatoes are baking, prep the bacon: line a baking sheet with foil, then place a baking rack on the sheet and spray with nonstick spray. Lay the bacon on the baking rack. When potatoes are finished baking, pop the bacon in the oven and bake for 10-12 minutes or until crisped to your liking. Remove from oven and and let drain on a paper towel.
4. Slice potatoes in half and scoop the filling into a bowl, discarding the skins. Add one stick of softened butter, sour cream, and 1/4 cup milk. Blend with a mixer until creamy. Taste and add additional butter or milk as needed. Season with salt, pepper, and garlic powder. 
5. Crumble bacon into potatoes*. Grate the cheese and add one cup of cheese to the potatoes, mixing well.
6. Place mixture in an oven safe dish and top with remaining cheese. 
   1. TO MAKE AHEAD: stop here, cover, and refrigerate overnight. Remove from fridge one hour prior to baking.
7. Lower temperature to 350 degrees and bake uncovered for 25 minutes. Remove from oven and sprinkle green onions on top.

*Optional: reserve some bacon to sprinkle on top, as photographed here. Heather makes it both ways!

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Happy baking,