Twice Baked Potato Casserole

You know how twice baked potatoes taste so good but are so time consuming to make? Well... Here's my new solution!

Ingredients:
5 lg baking potatoes
1/2 c butter melted
1 pint sour cream
3-4 bacon strips crumbled up
3 green onions diced
1 cup cheddar or Mexican style cheese shredded
1 can cream of chicken
salt
pepper
Lawry's seasoned salt
garlic powder

Directions:
Bake potatoes wrapped in foil in oven until done (fork goes in easily).

While potatoes are baking, mix butter, sour cream, bacon, green onions, cheese, and cream of chicken together in a bowl. You could try this without cream of chicken but I was worried about not having enough sauce with the potatoes. If you like less sauce, don't use the cream of chicken.

Remove baked potatoes from oven, unwrap and dice madly quick because they will be super hot and therefore you won't be able to touch them for more than a second at a time. The quick dicing will automatically make the skin mostly fall off so go ahead and remove it if you can without burning yourself too badly. Place all potato dices into a pyrex 9x13 dish.

Sprinkle seasonings all over potatoes and hope you haven't overdone it. (I didn't measure the seasonings.) Then spoon the sauce over the potatoes and smooth out over the top. Bake until bubbly and lightly brown on top. 350-400 degrees for 20-30 minutes. Remove from oven and add a sprinkling of cheese, diced green onions, or bacon bits to the top solely for presentation.

Enjoy!

Ok, so I know this recipe is a bit sad, hence I added humor. I made this up Monday night and it tasted great so if you make it and add a twist of your own to perfect it, let me know! We can create this masterpiece together! :D