Twice Baked Potato Casserole

3 large russet potatoes
5 slices bacon, cooked, chopped*
1 8-oz container sour cream
4 tablespoons cold butter, cubed
3 cups cheddar cheese, grated
3 green onions, chopped
Salt and pepper

1. Bake the potatoes until tender. Let cool. Cut into medium size cubes.
2. Spray a 8 x 8 baking pan with cooking spray. Layer half the potatoes in the pan. Sprinkle generously with salt and pepper. Sprinkle with half the bacon and half the green onions.
3. Dollop half the sour cream in small dollops over the potatoes. Sprinkle with half the grated cheese.
4. Repeat with the remaining potatoes, salt and pepper, followed by the bacon. Add the cubed butter, dollops of sour cream, and remaining cheese. Finish with remaining green onions.
5. Bake at 350°F for 30 minutes, or until the cheese is lightly browned. Serve immediately.

*Always save bacon fat for future cooking uses, like frying eggs or potatoes or sauteing veggies.