Baked Potato Casserole

Casseroles often get a bad rap as being a mosh pit of flavors that well...aren't so good. Not to fear! This one is different and takes the simple flavors of a baked potato and melds them into an entree this is both quick to make and yummy to eat. It's been in my recipe box for years and continues to be a favorite!

5 large baking potatoes, peeled & diced
10 slices of bacon (a standard pkg)
8 ox. shredded cheddar or other favorite (i prefer the colby mix)
1 pint sour cream - no reduced fat here!
6 green onion stems
salt & pepper to taste
butter
chives

1. Preheat oven to 325 F. Place potatoes, cut & cleaned, into a large pot and cover with cold water. Heat to a boil, reduce heat and simmer 20-25 minutes or until tender but still firm. Strain potatoes and keep warm until ready to use.

2. While potatoes are still simmering, chop bacon into small pieces and cook in saute pan. I find that chopping the bacon before hand makes for a better final dish. Feel free though to cook the pieces and crumble after if you prefer (or forget). I try to avoid crispy bacon with this one, but that's just a personal preference. Once bacon is cooked, place on a paper towel to soak up residual grease and continue heating the leftover pan grease to saute the green onions.

3. Place cut green onions in hot bacon grease for 1-2 minutes; drain excess grease and set aside onions. Combine potatoes, a couple pats of butter and salt and pepper in ungreased casserole dish. Add bacon, sour cream, onions & 1/2 of the cheese mixture and stir to combine. Spread evenly in dish.

4. Sprinkle remaining cheese over mixture and finish with fresh cut chives (dried work too). Bake 30 minutes or until cheese begins to bubble.