Twice-Baked Potato Casserole

Name: Twice-Baked Potato Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 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 sour cream; 2 cups shredded mozzarella cheese; 2 cups shredded cheddar cheese; 2 green onions, sliced

TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD: 8 servings.

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

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 sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, sliced

Directions

1. Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
2. Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions.

Nutrition Facts

1 serving: 594 calories, 38g fat (23g saturated fat), 128mg cholesterol, 702mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 24g protein.

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