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Twice Baked Potato Casserole Recipe

Recipe by: Sidnie Anderson

"A fun alternative to a 'twice baked' potato."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook25 m
  • Ready In55 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • 2Cook potatoes in the microwave until tender, 4 to 5 minutes. Cut into 1-inch cubes.
  • 3Place 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.
  • 4Arrange 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.
  • 5Bake in the preheated oven until casserole is bubbling and cheese is melted, 20 to 25 minutes.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 532 cals
  • 1 1/2 pounds red potatoes
  • 1 pound bacon
  • 3 cups sour cream
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded Cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 green onions, sliced
Nutrition

Amount per serving ( 5 total)

  • Calories:
    532
    27%
  • Fat:
    39.8
    61%
  • Carbs:
    19
    6%
  • Protein:
    25.2
    50%
  • Cholesterol:
    106
    35%

Based on a 2,000 calorie diet

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