Twice-Baked Potato Casserole Recipe
My daughter gave me this 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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 green onions sliced
- 2 cups (8 ounces) shredded cheddar cheese
- 1 pound sliced bacon cooked and crumbled
- 3 cups (24 ounces) sour cream
- 2 cups (8 ounces) shredded mozzarella cheese
- 1-1/2 pounds red potatoes (about 6 medium) baked
- Carbohydrate 0.754015706893163 g
- Cholesterol 51.4071352666667 mg
- Fat 34.0551291911197 g
- Fiber 0.151883947649573 g
- Protein 8.84636302352564 g
- Saturated Fat 11.3355968208543 g
- Serving Size 1 1 -8 serving (80g)
- Sodium 629.917138854274 mg
- Sugar 0.60213175924359 g
- Trans Fat 3.75557563215299 g
- Calories 347 calories
Directions Preheat oven to 350degrees. 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. Yield: 6-8 servings. Originally published as Twice-Baked Potato Casserole in Quick Cooking November/December 1999, p57 Nutritional Facts 1 serving (1 each) equals 594 calories, 38 g fat (23 g saturated fat), 128 mg cholesterol, 702 mg sodium, 34 g carbohydrate, 3 g fiber, 24 g protein. Print Add to Recipe Box Email a Friend
