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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (484g) Recipe makes 6 servings |
||
| Calories 1022 | ||
| Calories from Fat 712 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 79.2g | 121% | |
| Saturated Fat 39.3g | 196% | |
| Monounsaturated Fat 28.1g | ||
| Polyunsaturated Fat 5.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 171mg | 57% | |
| Sodium 1366mg | 56% | |
| Potassium 1299mg | 37% | |
| Total Carbohydrate 44.3g | 14% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 2.5g | ||
| Protein 34.5g | 68% | |
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Twice Baked Potato Casserole
By: MizzNezz
Apr 22, 2002
This is the easy way to give everybody a twice baked potato. Makes a nice casserole!
SERVES 6
Ingredients
- 6 medium potatoes, baked
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb bacon, cooked and drained
- 3 cups sour cream
- 2 cups shredded mozzarella cheese
- 2 cups shredded cheddar cheese
- 2 green onions, chopped
Directions
1
Cut peeled potatoes in 1 inch cubes.2
Place half in greased 13x9 baking dish.3
Sprinkle with half the salt, pepper, and bacon.4
Top with half the sour cream and cheeses.5
Repeat layers.6
Bake, uncovered at 350* for 25 minutes.7
Sprinkle with onions.
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- Course > Lunch/Snacks
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Meat > Pork > Bacon
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Eastern > Polish
- Cuisine > European > Western
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
Featured Reviews for This Recipe
From: cgreene5
On Apr 24, 2009
Excellent! The only changes I made were, I didn't use the green onions and i mixed a little half and half with my sour cream to make it a little runny so I could pour it over and it would help keep it moist!
From: Gillian Spence
On Apr 18, 2009
The casserole was good, if I made it again the only changes I might make would be to cut the potatoes into smaller bits and to add something to make it more 'moist.' Maybe some milk? It was very tasty, just a bit more dry than a twice baked potato.
From: Missy Wright
On Sep 9, 2002
What a delicious casserole! I believe the servings listed is a tad bit low though. We as a family of 4 had at least 2/3 of it left over. We are not complaining however..It is great the second day. I bet if you used light cheese and sour cream it would be just as tasteful. Thanks for the great recipe Inez.
From: Pianolady
On Sep 1, 2003
Awesome, and well worth the work. The bacon gave it a smoky flavor that added another whole dimension to the dish. I used Yukon Gold potatoes, and next time I will see how it turns out with Russets. This was enjoyed by all. Thanks so much for the wonderful recipe!
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