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twice-baked potato casserole

(1 rating)
Twice-Baked Potato Casserole
review
Private Recipe by
Nicole Bredeweg
West Olive, MI

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).

(1 rating)
yield 8 serving(s)
method Bake

Ingredients For twice-baked potato casserole

  • 6 md
    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

How To Make twice-baked potato casserole

  • 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.
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