36: Twice-Baked Potato Casserole

Growing up, we had potato dishes fairly often, probably because they were so affordable. I don't know about you, but I absolutely loved when we had grilled "baked" potatoes! I usually throw in a few extra potatoes when we bake or grill - so I can have them for lunches or so I can make this yummy {and easy!} Twice-Baked Potato Casserole!

This Twice-Baked Potato Casserole is perfect for holidays, church potlucks and get-togethers too since it makes a lot quite easily (you can easily double or triple this for larger crowds!) - and it's pretty affordable. Not to mention, who wouldn't love a big ol' scoop of this bacon-y, potato-y cheesiness?!

Twice-Baked Potato Casserole
Printable recipe
Yield: 6-8 servings

6 medium unpeeled, scrubbed potatoes, baked
3 cups (24 oz.) sour cream
Salt and pepper, to taste
1 pkg. (12-16 oz.) bacon, cooked and crumbled
1 cup (4 oz.) shredded Mozzarella cheese
1 cup (4 oz.) shredded Cheddar cheese
2-3 green onions, sliced

Preheat oven to 350°F.

Cut potatoes into 1-inch cubes. Place the potatoes and sour cream in a medium bowl, stir until potatoes are evenly coated. Place in a greased 13x9x2-in. baking dish. Season with salt and pepper. Top with cheeses. Sprinkle with bacon.

Bake uncovered for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Sprinkle with green onions.

Twice Baked Potato Casserole 4