Ingredients 1-1/2 pounds red potatoes (about 6 medium), baked1/4 teaspoon salt1/4 teaspoon pepper1 pound sliced bacon, cooked and crumbled3 cups sour cream2 cups shredded mozzarella cheese2 cups shredded cheddar cheese2 green onions, sliced View Recipe Directions Preheat oven to 350°. 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.
Test Kitchen Tips Warm potatoes can be tough to cut, and they don't hold their shape. Cool completely before cubing them. This is a rich recipe worthy of special occasions, but you can shave a few calories by reducing the sour cream and cheese. Try 2 cups of sour cream and 3 cups total of shredded cheese. Nutrition Facts 1 serving: 594 calories, 38g fat (23g saturated fat), 128mg cholesterol, 702mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 24g protein. Originally published as Twice-Baked Potato Casserole in Quick Cooking November/December 1999 RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
This mashed potatocasserole is melt in your mouth creamy and smooth, loaded up with tons of melty cheese, crunchy panko bread crumbs, topped with crisp salty bacon, and bits of chives for color and a pop of fresh flavor