Freezer Cooking - Twice Baked Potato Casserole

This has been the recipe I most looked forward to sharing, who doesn't love potatoes, bacon, sour cream and cheese - and together ..... *drool*.  Rather than going through the effort of baking your potatoes scraping them out, mixing your ingredients and re-stuffing to cook again this dish is much simpler and taste just as delicious! Makes a perfect side to... anything!

Side Dish

Twice Baked Potato Casserole - Yields 6 x 2LB Dishes @ $3.16/dish 
(Feeds 3 adults as a side serving to protein)

Ingredients:

12 Medium Red Potatoes, washed

Salt

Pepper

2lbs Bacon

3c. Sour Cream (Don't get the 'light' version)

400grams Grated Cheese (I used a Mozza/Cheddar mix)

2 Green Onions (optional)

Directions:

1. Bake potatoes, I use the microwave. Poke holes in potatoes with fork, microwave for 3min per potato - up to 4 at a time.

2. Cut potatoes into cubes, placing one in each dish after being cut. Season with salt and pepper.

3. Sprinkle with bacon (using 1lb, divide among the 6 dishes for this layer).

4. Spread 1/4c. Sour Cream onto each potato layer, top with a layer of grated cheese.

5. Repeat layers. If adding green onions, add on the top layer before the shredded cheese (I forgot, oops!).

6. Label and place in freezer.

To Reheat: Remove lid, place on baking sheet. Cook at 325 for 1hr 10min.