Twice-Baked Potato Casserole
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  • 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.



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