{soups-salads-and-salad-dressings} Twice-Baked Potato Casserole Recipe

 

Twice-Baked Potato Casserole Recipe



"My daughter gave me this recipe because she knows I love potatoes," relates Betty Miars of Anna, Ohio. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream.



    Prep: 15 min.
    Bake: 20 min.
    Yield: 6-8 Servings


Ingredients

    1-1/2 pounds red potatoes (about 6 medium), baked
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 pound sliced bacon, cooked and crumbled
    3 cups (24 ounces) sour cream
    2 cups (8 ounces) shredded mozzarella cheese
    2 cups (8 ounces) shredded cheddar cheese
    2 green onions, sliced


Directions

    Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
    Bake, uncovered, at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 594 calories, 38 g fat (23 g saturated fat), 128 mg cholesterol, 702 mg sodium, 34 g carbohydrate, 3 g fiber, 24 g protein.



Originally published as Twice-Baked Potato Casserole in Quick Cooking November/December 1999, p57






             Beth Layman  :)


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