"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Twice Baked Potato Casserole Recipe

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

Contributor:  
Contributor:  
Dianne Shaw-Cummins
Added: Monday, November 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 Medium Unpeeled Potatoes, 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, chopped

Directions:
Directions:
Cut baked potatoes into 1 inch cubes. Place half in a greased 13-in.x9-inx2-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
Preparation Time:
Preparation Time:
1 hour or less
Personal Notes:
Personal Notes:
Enjoy. This is a hearty casserole for potato lovers. Auntie Dianne

 

 

 

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