Twice-Baked Potato Casserole

Nicole Bredeweg Recipe

By Nicole Bredeweg nikkitten

Ironically, I had just been creating an idea to turn twice baked potatoes into a casserole, only to find it already in my repertoire. So, rather than recreate the wheel, I made this for family dinner. Everyone loved it! It originally comes from a magazine that was named Quick Cooking (a Taste of Home spin-off that's been renamed since).


Recipe Rating:
 1 Rating
Serves:
8
Cooking Method:
Bake

Ingredients

6 medium
potatoes, baked
1/4 tsp
salt
1/4 tsp
pepper
1 lb
bacon, fried and crumbled
24 oz
sour cream
8 oz
shredded mozzarella
8 oz
shredded cheddar
2
green onions, chopped
Janet Tharpe

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Directions Step-By-Step

1
Cut baked potatoes into 1" cubes.
2
Combine sour cream and cheeses.
3
Layer 1/2 of the potatoes in an 8" x 8" baking dish. Sprinkle with 1/2 of the salt and pepper and bacon. Layer with 1/2 of the sour cream mixture. Repeat layers.
4
Bake, uncovered, at 350*F for 20 minutes, or until cheese is melted. Sprinkle with onions.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Hashtag: #Casserole