Tuesday, September 4, 2012

TWICE-BAKED POTATO CASSEROLE

We (well--most of my family, who are now all gone) are not really a casserole family, especially my husband. He doesn't like "all that stuff mixed together"! However, this is really a side dish and he even likes it! Next time you want to make twice-baked potatoes, do this instead. It's like one GIANT twice-baked. Lots less work! My 3 crazy friends and I that cooked for camp back in July made this for on of our camp meals. It was a hit with the girls--so it must be OK. And it has bacon--I think bacon could make dirt taste good! The recipe came from Taste of Home (so did the photo). I love their down home recipes!!

1-2 lbs red potatoes (about 6 medium) baked
1/4 t. salt (
1/4 t. pepper
1 lb sliced bacon, cooked and crumbled
3 c. sour cream
2 c. (8 oz.) shredded mozarella cheese
2 c. (8 oz.) shredded cheddar cheese
2 diced green onions

Cut baked potatoes into 1 inch cubes. No need to peel--the skins are tasty and look pretty and are nutritious. Place half the potatoes in a 9x13 inch baking dish. Sprinkle with half the salt, pepper and crumbled bacon. I used a little more salt. Top with half the sour cream and then the cheeses. Repeat layer. Bake uncovered at 350 for 20-25 minutes or until cheeses are melted. Remove from oven and sprinkle with onion. Serve.
 

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