Twice Baked Potato Casserole

Twice Baked Potato Casserole

1 Review 1 Pic
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
sidnieanderson
Recipe by  sidnieanderson

“A fun alternative to a 'twice baked' potato.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch baking dish

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Cook potatoes in the microwave until tender, 4 to 5 minutes. Cut into 1-inch cubes.
  3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble.
  4. Arrange half the potatoes in the prepared baking dish; top with half the bacon, sour cream, mozzarella cheese, Cheddar cheese, salt, and black pepper. Repeat layering with remaining ingredients.
  5. Bake in the preheated oven until casserole is bubbling and cheese is melted, 20 to 25 minutes.

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Review (1)

Rate This Recipe
It's A New Day
1

It's A New Day

I cut this down to one serving and altered just a few ingredients to use what I had on hand. I don't believe the changes altered the outcome of the recipe. I used one Russet baking potato which I microwaved. I only had some leftover french onion dip (a mixture of sour cream and onion soup mix) which I used in place of the sour cream. I layered half the potato which was cut in hunks into the bottom of a small Pyrex baking dish, spread on some dip, covered with a little of both types of cheeses, sprinkled with chopped cooked bacon and sprinkled with salt and pepper. Then repeated those layers. I baked at the recommended temperature and time. Chopped green onion went on top after baking. This was very good and a different way to eat a baked potato and the toppings that I would normally eat with it. Thanks!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 532 cal
  • 27%
  • Fat
  • 39.8 g
  • 61%
  • Carbs
  • 19 g
  • 6%
  • Protein
  • 25.2 g
  • 50%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 905 mg
  • 36%

Based on a 2,000 calorie diet

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