"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Twice-Baked Potato Casserole Recipe

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This recipe for Twice-Baked Potato Casserole, by , is from The Fields Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Robertson Fields
Added: Thursday, October 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 medium unpeeled potatoes, baked
1/4 teaspoon salt
1//4 teaspoon pepper
1 pound sliced bacon, cooked and crumbles
3 cups (24 ounces) sour cream
2 cups ( 8 ounces) shredded mozzarella cheese
2 cups ( 8 ounces) shredded cheddar cheese
2 green onions, chopped

Directions:
Directions:
Cut baked potatoes into 1-in cubes. Place half in a greased 13 in. x 9-in. x 2-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 minutes or until cheese is melted Sprinkle with onions.

Number Of Servings:
Number Of Servings:
Yield: 6-8 servings
Personal Notes:
Personal Notes:
This is a great crowd pleaser.

 

 

 

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