Twice Baked Potato Casserole

By Joelene

Ingredients

• 6 medium to large red potatoes (First scrubbed and baked in skins at approx 400 degrees for 1 hour, then diced into one-inch cubes)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound sliced bacon (cooked crisp and crumbled)
• 24 ounces light sour cream
• 8 ounces mozarella cheese (shredded)
• 8 ounces cheddar cheese (shredded)
• 4 ounces canned green chiles (diced)
• 4 scallions (sliced)

Preparation

Step 1

Scrub, then bake potatoes in the oven at approximately 400 degrees for about an hour.

Turn down (or preheat) oven to 350 degrees.

Grease a 13 x 9 inch casserole dish.

Cut baked potatoes into one-inch cubes.

In a bowl, mix together potatoes, olive oil, salt and pepper until well combined.

Place on a baking sheet and cook until golden brown.

Remove from oven. Place half of the potatoes in casserole dish. Sprinkle half of the bacon over potatoes. Then layer half of the sour cream, mozzarella, cheddar and green chiles. Repeat layers.

Bake uncovered at 350 degrees for 20 to 25 minutes or until cheeses are melted.

Sprinkle with scallions.