Twice Baked Potato Dump Casserole
From Scratch Method:
For the potatoes, preheat oven to 425°F. Scrub 4 lb. russet potatoes (10 to 11 medium) thoroughly. Prick potatoes with a fork. Bake 40 to 60 minutes or until tender. Remove and cool until easy to handle. Halve potatoes and scrape pulp from each half into a large bowl; discard skins. Mash with a potato masher. Increase sour cream to 1 1/2 cups. Add 1/4 cup milk. Crisp-cook and crumble 6 slices of bacon. Combine with remaining ingredients and bake as directed.