Twice-Baked Potato Casserole

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.

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