Pioneer Woman Twice Baked Casserole (Print Version)

# Ingredients:

→ Main Components

01 - Salt and fresh black pepper, to taste
02 - 3 green onions, cut up real thin
03 - 120 grams shredded cheddar, keep some for putting on top
04 - 240 milliliters whole milk
05 - 240 milliliters sour cream
06 - 226 grams salted butter, let it get soft and cube it
07 - 45 milliliters canola oil
08 - 8 medium russet potatoes (about 2.7 kg)
09 - 225 grams bacon
10 - 10 milliliters seasoned salt

# Instructions:

01 - Toss those thinly sliced green onions over the top and dig in right away.
02 - Let it bake without a cover at 175°C for about 20 to 25 minutes until everything's warm and the cheese on top's all melty.
03 - Spread some oil inside a 23 x 33 cm dish. Pile in your mashed potato blend, scatter the extra bacon and cheddar on top.
04 - Splash in the milk bit by bit, mashing in between, till it's as smooth and creamy as you like.
05 - Break up most of the cooled bacon and save a bit for later. Toss most of it, the butter, sour cream, most of the cheese (leave some out for the top), both seasoned salt and regular salt and pepper into the spuds. Give it all a rough mash.
06 - Leave the skins on two potatoes and peel the rest. Chop them all into three pieces each and put them in a big bowl.
07 - As soon as the potatoes are done, turn the oven down to 175°C.
08 - While the potatoes are in the oven, lay the bacon strips in a big pan and cook low and slow, turning now and then till they're all crispy and golden. Move them to a plate with paper towels to drain and chill.
09 - Give the potatoes a good scrub, dry 'em, and rub each with oil. Lay them out on a baking sheet. Bake for 40 minutes till a knife goes in easy.
10 - Get your oven heating up to 200°C. Let the butter, sour cream, and milk hang out on the counter so they lose their chill.

# Notes:

01 - Get it all put together up to 2 days ahead, set it in the fridge (not baked yet), then let it warm up to room temp before you bake as usual.
02 - If you want to use a slow cooker, throw everything in there and heat on low for 2 hours or on high for 1—then just leave it warm till you're ready.

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