"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Twice-baked Potato Casserole Recipe

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

Contributor:  
Contributor:  
Debra Haarsager
Added: Monday, September 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 medium unpelled potatoes, baked
1/4 tsp. salt
1/4 tsp. pepper
1 pound sliced bacon, cooked and crumbled
3 c. sour cream
2 cups (8 oz.) shredded mozzarella cheese
2 cups (8 oz.) shredded cheddar cheese
2 green onions, chopped

Directions:
Directions:
Cut baked potatoes in 1-inch cubes. Place half in a greased 13 x 9 inch 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 degrees for 20 minutes or until cheese is melted. Sprinkle with onions.

Number Of Servings:
Number Of Servings:
6-8 servings
Personal Notes:
Personal Notes:
This hearty casserole is loaded with a palate-pleasing combination of bacon, cheese, green onions and sour cream.

 

 

 

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