twice-baked potato casserole

Name: Twice-Baked Potato Casserole
Yield: 8
Cuisine: American
Ingredients: 6 medium potatoes, baked; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1 pound(s) bacon, fried and crumbled; 24 ounce(s) sour cream; 8 ounce(s) shredded mozzarella; 8 ounce(s) shredded cheddar; 2 - green onions, chopped

(1 RATING)

172 Pinches 1 Photo

Nicole Bredeweg

West Olive, MI

Updated on May 28, 2012

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).

Rate

prep time

cook time

method Bake

yield 8 serving(s)

Ingredients

6 medium potatoes, baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound bacon, fried and crumbled
24 ounces sour cream
8 ounces shredded mozzarella
8 ounces shredded cheddar
2 - green onions, chopped

How To Make twice-baked potato casserole

Step 1

Cut baked potatoes into 1" cubes.

Step 2

Combine sour cream and cheeses.
Step 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.
Step 4

Bake, uncovered, at 350*F for 20 minutes, or until cheese is melted. Sprinkle with onions.
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