Twice Baked Potato Casserole

A quick and simple post today. I decided to make my ultimate favorite potato casserole as a side dish for my family's Christmas meal. It's everything you love about twice baked potatoes, but in a casserole form.

Twice Baked Potato Casserole

(Source: Woman's Day)

5 pounds all-purpose potatoes, peeled and quartered

4 tablespoons butter

1 1/2 cups cheddar cheese, shredded

1 cup milk

1 cup sour cream

2 large eggs

1 cup sliced scallions

4 slices bacon, cooked and crumbled

2 1/2 teaspoons salt

1/2 teaspoon ground black pepper

Heat oven to 350. Lightly coat a shallow 3 qt. baking dish with nonstick spray. Cook potatoes in a large pot with water to cover 20 to 25 min until tender when pierced. Drain in a colander. Return hot potatoes to the pot. Add butter; mash with a potato masher until smooth. Stir in 1 1/4 cups cheese, the milk, sour cream and eggs until blended, then 3/4 cup scallions, 1/2 the crumbled bacon and all the salt and pepper. Spoon into prepared baking dish; sprinkle with remaining 1/4 cup cheese and the bacon. Bake, uncovered, 40 minutes or until top is light golden. Sprinkle with remaining 1/4 cup scallions.