Twice-Baked Potato Casserole
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|6 medium||potatoes, baked|
|1 lb||bacon, fried and crumbled|
|24 oz||sour cream|
|8 oz||shredded mozzarella|
|8 oz||shredded cheddar|
|2||green onions, chopped|
West Olive, MI (pop. 23,859)
Member Since Apr 2010
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).
Cut baked potatoes into 1" cubes.
Combine sour cream and cheeses.
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.
Bake, uncovered, at 350*F for 20 minutes, or until cheese is melted. Sprinkle with onions.