Twice-Baked Potato Casserole
"My daughter gave me this recipe because she knows I love potatoes," relates Betty Miars of Anna, Ohio. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream.
- Preparing Time: 15 minutes
- Total Time: 40 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
- ingredients:
- 2 green onions sliced
- 2 cups (8 ounces) shredded cheddar cheese
- 1 pound sliced bacon cooked and crumbled
- 1-1/2 pounds red potatoes (about 6 medium) baked
- 3 cups (24 ounces) sour cream
- 2 cups (8 ounces) shredded mozzarella cheese
- Carbohydrate 0.752215429115385 g
- Cholesterol 51.4071352666667 mg
- Fat 34.0550386355641 g
- Fiber 0.151147836538462 g
- Protein 8.84605885685898 g
- Saturated Fat 11.3355695986321 g
- Serving Size 1 1 Serving (80g)
- Sodium 630.992527743162 mg
- Sugar 0.601067592576923 g
- Trans Fat 3.75557174326411 g
- Calories 347 calories
Directions Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-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 degree oven for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.
