This recipe is a bit time consuming and pretty unhealthy, but SOOOO worth it! If you want to cut back on time, you could always use the Ore Ida frozen potatoes and pre-cooked bacon. I suppose you could make it healthier by using reduced- fat cheese, reduced-fat sour cream, and turkey bacon. Or you could use the full-fat ingredients like I did and only make it on special occasions!
These are your ingredients. You obviously need potatoes, which I did not include in this picture, because I peeled and chopped them up the night before.
Boil chopped potatoes until tender.
Drain potatoes. (Sorry the steam made the photo blurry.)
Mash potatoes once drained. I like to leave mine a little chunky. (Again, sorry about the blurry photo.)
In greased dish, layer half of the mashed potatoes and sprinkle with salt and pepper.
Sprinkle half of the cooked bacon on top of potato layer.
Top with sour cream.
Sprinkle half of the mozzarella cheese and half of the cheddar cheese on top of sour cream layer. Repeat layers again, ending with cheese on top. Bake in oven at 350 degrees Fahrenheit for 25 minutes.
Remove from oven and sprinkle with green onions.
Twice Baked Potato Casserole (Serves 12)
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
Place half of mashed potatoes in greased 13×9 baking dish.
Sprinkle with half the salt, pepper, and bacon.
Top with half the sour cream and cheeses.
Bake, uncovered at 350* for 25 minutes.
Sprinkle with green onions.