Twice-baked Potato Casserole

This is the perfect comfort food dish, so it makes sense that it's one of Ree Drummond's recipes (The Pioneer Women). You can make it as an entire meal or as a side dish. (Think Super Bowl!) I only did half the recipe, from the one listed on foodnetwork.com. This recipe is the edited half recipe.

Ingredients:

8 russet potatoes
Canola oil spray
2 sticks of unsalted butter (plus more of buttering the dish)
1 cup sour cream
1 cup cheddar cheese (you can experiment with jack, pepper jack, mild or sharp cheddar), plus more for topping
1 cup milk
2 tsp kosher salt
5 green onions
salt and pepper

So much amazing cheese!

First clean, scrub and pierce the skin of the potatoes. Preheat the oven to 400 degrees. Spray all the potatoes with the canola oil spray and place on a baking sheet. After oven reaches 400, place in the oven for one hour. Remove from the oven and turn the oven down to 350 degrees.

Cut all of the potatoes in half and scoop out the pulp. You can have some of the skins from the potato, if you want. In a large bowl add the potato pulp, 2 sticks of butter and sour cream.

Mash the potato, butter and sour cream together, with a potato masher.

Next add the cheese, milk, onion and 2 tsp kosher salt. Now mix everything together. Add salt and pepper to taste. Be careful to not over salt.

Spread the mashed potato mixture into a buttered dish. Top with more cheese.

Bake for 25-30 minutes. Let sit for a few minutes, it will be super hot! Enjoy!