Recipe corner: Twice-baked potato casserole

By Mary Bailey Submitted to Corner Post

This casserole is hearty and delicious.

Twice-baked Potato Casserole

1 1/2 lbs red potatoes (about six medium), baked

1/4 tsp salt

1/4 tsp pepper

1 lb sliced bacon, cooked and crumbled

3 cups (24 oz) sour cream

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

2 green onions, sliced

1. Preheat oven to 350F. Cut the baked potatoes into 1 inch cubes. Place half in a greased 13×9 inch baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half the sour cream and cheeses. Repeat layers.
2. Bake, uncovered, for 2025 minutes or until cheeses are melted. Sprinkle with green onions.