TWICE BAKED POTATO CASSEROLE

Twice Baked Potato Casserole image

A fun alternative to a 'twice baked' potato.

Provided by Sidnie Anderson

Categories Side Dish Casseroles Potato Casserole

Time 55m

Yield 8

Number Of Ingredients 8

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Ingredients

1 ½ pounds red potatoes
1 pound bacon
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
2 green onions, sliced

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Cook potatoes in the microwave until tender, 4 to 5 minutes. Cut into 1-inch cubes.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble.
Arrange half the potatoes in the prepared baking dish; top with half the bacon, sour cream, mozzarella cheese, Cheddar cheese, salt, and black pepper. Repeat layering with remaining ingredients.
Bake in the preheated oven until casserole is bubbling and cheese is melted, 20 to 25 minutes.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 19 g, Cholesterol 106.2 mg, Fat 39.8 g, Fiber 1.6 g, Protein 25.2 g, SaturatedFat 22.7 g, Sodium 904.7 mg, Sugar 1.5 g