Turn your boring potatoes into something extravagant. This casserole is a no-fuss and a huge hit at the dinner table. Treat your loved ones with a lovely and very comforting side dish. This easy to make Twice Baked Potato Casserole is a star and surely pleases the crowd.
Some tips to remember about this crazy delicious casserole. Starting with your potatoes, make sure to cool them completely before cutting because warm potatoes can be tough to cut. And this dish is so rich and is unquestionably worthy of special occasions, but if you want to shave off some calories all you have to do is reduce the sour cream and cheese. Put just two cups of sour cream and a maximum of three cups of shredded cheese.
So there you go. Easy peasy, right? What are you waiting for? Go ahead and try this today and let me know how it goes. Happy cooking!
7 medium red potatoes – baked
1/4 teaspoon salt and pepper
1 lb bacon, cooked and crumbled
3 sour cream
2 mozzarella cheese, shredded
2 cheddar cheese, shredded
3 green onion, sliced
HOW TO MAKE TWICE BAKED POTATO CASSEROLE
Step 1: Slice the baked potatoes into inch cubes.
Step 2: Put half of the cubed potatoes in a greased 13 x 9-inch baking dish.
Step 3: Sprinkle over half of the salt, pepper, and bacon.
Step 4: Put half of the sour cream on top, then, the mozzarella and cheddar cheese.
Step 5: Repeat the same layer for the remaining ingredients.
Step 6: Once layers are complete, place inside the oven and bake at 350 degrees for about 20 to 25 minutes or until the cheeses are melted.
Step 7: Once done remove from the oven and sprinkle with the sliced onion before serving. Enjoy!
1 serving: 594 calories, 38g fat (23g saturated fat), 128mg cholesterol, 702mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 24g protein.