Twice-Baked Potato Casserole

By srumbel

This Twice-Baked Potato Casserole is perfect for holidays, church potlucks and get-togethers too since it makes a lot quite easily (you can easily double or triple this for larger crowds!) - and it's pretty affordable. Not to mention, who wouldn't love a big ol' scoop of this bacon-y, potato-y cheesiness?!
from lovebakesgoodcakes.com

Ingredients

• 6 medium unpeeled, scrubbed potatoes, baked
• 3 cups (24 oz.) sour cream
• Salt and pepper, to taste
• 1 pkg. (12-16 oz.) bacon, cooked and crumbled
• 1 cup (4 oz.) shredded Mozzarella cheese
• 1 cup (4 oz.) shredded Cheddar cheese
• 2-3 green onions, sliced

Preparation

Step 1

Preheat oven to 350°F.

Cut potatoes into 1-inch cubes. Place the potatoes and sour cream in a medium bowl, stir until potatoes are evenly coated. Place in a greased 13x9x2-in. baking dish. Season with salt and pepper. Top with cheeses. Sprinkle with bacon.

Bake uncovered for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Sprinkle with green onions.