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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

94 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min.

Makes

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

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.
Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions.

Test Kitchen Tips

Warm potatoes can be tough to cut, and they don't hold their shape. Cool completely before cubing them.

This is a rich recipe worthy of special occasions, but you can shave a few calories by reducing the sour cream and cheese. Try 2 cups of sour cream and 3 cups total of shredded cheese.

Check out our cheesiest potato casseroles or for the holidays, consider these Christmas casserole ideas.

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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