Easy Twice Baked Potato Casserole

Ingredients

• 6-8 large russet potatoes
• 3 T butter
• 1/3 cup milk
• 3 cup spinach, fresh or frozen
• 1/4 cup bacon crumbles {nitrate-free recommended}
• 1 1/2 cup shredded Colby Jack Cheese
• Sea salt, to taste
• Black Pepper, to taste

Instructions

1. Begin by scrubbing the potatoes. Then, pat them dry.
2. Lightly spray your crockpot with cooking spray. Arrange your potatoes in the crockpot. Sprinkle the potatoes with sea salt.
3. Cover and cook the potatoes on low for 6-8 hours, or on high for 3-4 hours, until potatoes are tender.*
4. Remove from the crockpot and carefully slice the potatoes open to cool.
5. When potatoes are cool enough to handle, scrape the potato out of the center and into a large bowl. At this point, go ahead and pre-heat your oven to 350.
6. Mash the potatoes with a potato masher or a fork a few times.
7. Add in 3 T butter, 1/3 C milk.
8. Using a hand held mixer, whip the potatoes until they start to become creamy and smooth. Add milk 1 T at a time to achieve desired consistency.
9. Add in 3 C spinach (if using frozen, thaw & drain before adding), 1/4 C bacon crumbles, and 1 C shredded Colby Jack Cheese. Stir until well blended.
10. Season with sea salt & pepper, to taste.
11. Lightly grease a 9x13 glass baking dish. Pour the potato mixture into the baking dish. Garnish with remaining 1/2 C cheese.
12. Bake the potatoes at 350 for 25-30 minutes until warmed throughout and the cheese is melted.
13. *Alternatively, you can bake the potatoes in an oven heated to 400 degrees for 1 hour.

Notes

This recipe may be prepared ahead of time and either refrigerated or frozen until ready to serve. If refrigerating, increase cooking time to 1 hour at 350 degrees, or until center is hot. If freezing, thaw in the refrigerator, and follow the refrigerated baking directions.