twice-baked potato casserole
(1 rating)
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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(1 rating)
yield
8 serving(s)
method
Bake
Ingredients For twice-baked potato casserole
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6 mdpotatoes, baked
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1/4 tspsalt
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1/4 tsppepper
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1 lbbacon, fried and crumbled
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24 ozsour cream
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8 ozshredded mozzarella
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8 ozshredded cheddar
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2green onions, chopped
How To Make twice-baked potato casserole
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1Cut baked potatoes into 1" cubes.
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2Combine sour cream and cheeses.
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3Layer 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.
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4Bake, uncovered, at 350*F for 20 minutes, or until cheese is melted. Sprinkle with onions.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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