Twice-Baked Potato Casserole

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


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

The Cook

Nicole Bredeweg Recipe
Well Seasoned
West Olive, MI (pop. 23,859)
Member Since Apr 2010
Nicole's notes for this recipe:
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).
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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.

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user Christine Fernandez SuperMom77 - May 29, 2012
Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
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user ginger skaggs mamagin - May 29, 2012
This is made where I work using leftover baked potatoes. It's always a huge hit

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