twice baked potato casserole

Name: Twice Baked Potato Casserole
Prep time: 25 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: 6 medium russet potatoes, unpeeled, baked and cut into 1- inch cubes; 1/4 teaspoon(s) salt, divided; 1/4 teaspoon(s) pepper, divided; 1 pound(s) sliced bacon, cooked and crumbled, divided; 3 cup(s) (24 ounce) sour cream, divided; 2 cup(s) (8 ounce) shredded mozzarella cheese, divided; 2 cup(s) (8 ounce) shredded cheddar cheese, divided; 2 - green onions, chopped

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

This tastes so good and it's really simple to put together. It's easier than stuffing the potato mixture back into the potato skin and saves time especially when you're making enough to feed a group.

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(1 rating)

yield 8 Servings

prep time 25 Min

cook time 20 Min

method Bake

Ingredients For twice baked potato casserole

6 md

russet potatoes, unpeeled, baked and cut into 1- inch cubes
1/4 tsp

salt, divided
1/4 tsp

pepper, divided
1 lb

sliced bacon, cooked and crumbled, divided
3 c

(24 ounce) sour cream, divided
2 c

(8 ounce) shredded mozzarella cheese, divided
2 c

(8 ounce) shredded cheddar cheese, divided
2

green onions, chopped

How To Make twice baked potato casserole

1
Preheat oven to 350 degrees F Spray a 13 x 9 x 2- inch baking dish with nonstick cooking spray.

2
Place half of the potatoes in the baking dish and smash with a potato masher. Add the remaining potatoes and continue to smash.
3
Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
4
Bake, uncovered, for 20 minutes or until cheese is melted. Sprinkle with green onions and serve hot.
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