TWICE-BAKED POTATO CASSEROLEFrom Quick Cooking Magazine |
SERVES: 6-8 Recipe courtesy of HollysHints.com |
| Bake 6 potatoes with the skins on (poke a few holes in each potato before baking to release the steam) |
| Cool, cut up the potatoes into 1" cubes |
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9 x 13 x 2 pan, greased |
| Oven 350° |
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¼ t salt |
| ¼ t pepper |
| 1 lb. sliced bacon, cooked & crumbled (or 1 cup bought bacon bits) |
| 3 c (24 oz.) sour cream |
| 2 c (8 oz) shredded cheddar cheese |
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2 c (8 oz.) shredded mozzarella |
| 2 green onions, chopped |
| Cut baked potatoes into 1” cubes |
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1- Place half of the potatoes in a greased 9x13 pan |
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2- Sprinkle with half the salt, pepper & bacon |
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3- Top with half the sour cream & cheeses |
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4- Repeat the layering of #2-4 |
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5- Bake – uncovered, at 350° for 20 minutes or until the cheese is melted. |
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6- Sprinkle on the onions. Serve |
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Check out Holly's No-Salt Cookbook. Visit our Order / Shopping Page... |
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