Twice-Baked Potato Casserole

Twice-Baked Potato Casserole


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All the fixings of a baked potato, bacon, cheese, and sour cream, are baked in with the potatoes.

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Serving Size / Yield

4-6 servings


  • 6 medium unpeeled potatoes -- baked
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 lb. sliced bacon -- cooked and crumbled
  • 3 C. sour cream
  • 2 C. shredded Mozzarella cheese
  • 2 C. shredded Cheddar cheese
  • 2 green onions -- chopped

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Cut baked potatoes into 1-inch cubes. Place half in a greased 13 x 9 x 2-inch baking dish. Sprinkle with half of the salt, pepper, and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 350 degrees for 20 minutes, or until cheese is melted. Sprinkle with onions.

Source: Taste of Home's Quick Cooking Magazine November/December 1999

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