Cheese, bacon, and potato goodness.

When it comes to potatoes, there is nothing I love more than twice baked potatoes.

They are rich. They are cheesy. They are a little taste of perfection...

They are a PAIN to make. Thus, they are a special and rare treat.

But that ended last week with the discovery of this recipe. All of the rich, cheesy goodness, half the work.

I predict that I will make this many more times.

Twice Baked Potato Casserole

6 medium potatoes

1 cup buttermilk

3/4 cup sour cream

1/4 cup butter

5 pieces cooked bacon (crumbled)

1/2 cup finely chopped green onion

1/2 cup cheese (cubes)

3/4 cup cheese shredded

1 1/2 teaspoon salt

1 teaspoon pepper

Coat 6 medium potatoes in olive oil and pierce with fork. Bake in oven for 1 hour at 400 degrees.

Pull out the potatoes, turn the oven down to 375, and let the potatoes cool until you are able to handle them.

Put them in a food processor, along with the buttermilk, sour cream, salt, pepper, and butter. (My food processor is too small to hold the whole batch, so I have to blend half in one round and half in another.)

Place in a bowl and fold in bacon, green onion, cubed cheese and 1/4 cup of the shredded cheese.

Use a spatula to transfer the mixture into a greased baking dish (I use 1-1/2 qt corningware).

Hand the spatula to your helper.

 Sprinkle remaining shredded cheese on top. Bake at 375 for 30 minutes.

Personally, I serve this up with some veggies and it makes a satisfying main dish.  This would also make a great side dish to bring to a potluck.

Time saving tip: Choose to make BLTs or have a breakfast dinner earlier in the week. When you do, cook up the whole package of bacon. Put the leftover in the fridge for use in twice baked potato casserole and save the fat for cooking.