Twice-Baked Potato Casserole

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Twice-Baked Potato Casserole

Saturday, April 26, 2014




The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream.

Twice-Baked Potato Casserole

Yield: 6-8 servings.

Ingredients:
  • 1-1/2 pounds red potatoes (about 6 medium), baked
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound sliced bacon, cooked and crumbled
  • 3 cups (24 ounces) sour cream
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 green onions, sliced

Directions:
  1. Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
  2. Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions.