It is really difficult to get a picture of this dish that does it justice. Just trust me when I tell you that it is delicious! Normal people might have this as a side dish but we often eat it for dinner...and lunch...and maybe breakfast. :)
Twice-Baked Potato Casserole
adapted from Taste of Home
6 Large Russet Potatoes, baked
Salt and Pepper
6 slices Bacon, cooked and crumbled
8oz Sour Cream
8oz Mozzarella Cheese, shredded
8oz Cheddar Cheese, shredded
4 Green Onions, sliced
Cut skin off of baked potatoes* and cut into 1-inch cubes. Place half in a greased 9x13x2-inch baking dish. Sprinkle with salt and pepper and half of the bacon**. Top with half of the sour cream and cheeses. Repeat layers.
Bake, uncovered, at 350F for 20-25 minutes or until cheeses are melted and bubbly. Sprinkle with green onions.
Makes 8 Servings.
*For the first baking of the potatoes, I usually cook them in the microwave. Just pierce them repeatedly with a fork, wrap in paper towels and microwave on high and flip every four minutes. Cook 8-12 minutes or until a fork can be inserted with little resistance. You can also cook them in a slow-cooker: pierce repeatedly with a fork, individually wrap with foil and cook on low for 8 hours.
**I also bake the bacon while the potatoes are cooking. Just follow my Oven Baked Bacon recipe.