Twice-Baked Potato Casserole with Cream Cheese, Sour Cream, Bacon, & Cheddar Cheese _ I'm making up the potato skins recipe based on what I remember eating at the Black Angus waaaaay back when I was a kid. I just remember them being crisp, greasy, cheesy, & bacony. Mmmm... I might be out of control!
Slice whole potatoes almost all the way through, so that the slices are all still attached at the bottom of the potato. Drizzle with olive oil and your favorites potato seasonings, bake for about 40 minutes at 425
Ingredients medium sized Yukon Gold potatoes (I wouldn't recommend Russets for this) 6 slices bacon, cooked crisp and crumbled 6 green onions, thinly sliced milk sour cream flour shredded cheddar cheese salt and pepper to taste Panko crumbs butter, melted