Twice-Baked Potato Casserole

By bklynmommy

Ingredients

• 6 Large Russet Potatoes, baked
• Salt and Pepper
• 6 slices Bacon, cooked and crumbled
• 8 oz Sour Cream
• 8 oz Mozzarella Cheese, shredded
• 8 oz Cheddar Cheese, shredded
• 4 Green Onions, sliced

Details

Adapted from polishthestars.com

Preparation

Step 1

Cut skin off of baked potatoes* and cut into 1-inch cubes. Place half in a greased 9x13x2-inch baking dish. Sprinkle with salt and pepper and half of the bacon**. Top with half of the sour cream and cheeses. Repeat layers.

Bake, uncovered, at 350F for 20-25 minutes or until cheeses are melted and bubbly. Sprinkle with green onions.

Makes 8 Servings.

*For the first baking of the potatoes, I usually cook them in the microwave. Just pierce them repeatedly with a fork, wrap in paper towels and microwave on high and flip every four minutes. Cook 8-12 minutes or until a fork can be inserted with little resistance. You can also cook them in a slow-cooker: pierce repeatedly with a fork, individually wrap with foil and cook on low for 8 hours.

**I also bake the bacon while the potatoes are cooking. Just follow my Oven Baked Bacon recipe.