Twice-Baked Potato Casserole
Friday, January 21, 2005
INGREDIENTS:
6 medium Idaho potatoes, baked (leftovers are fine)
1/4 Tsp salt
1/4 Tsp pepper
1 Tsp paprika
1 Lb sliced bacon, cooked & crumbled or diced (spread out
on baking sheet covered with aluminum foil and broil, for a
quick and easy approach)
3 cups (24 ounces) sour cream
2 cups (8 ounces) coarsely shredded mozzarella cheese
2 cups (8 ounces) coarsely shredded cheddar cheese
2 green onions, finely chopped (optional)
DIRECTIONS:
Cut potatoes into 1-inch cubes. Place half in a greased 9 x 13 x 2 inch baking dish. Sprinkle with half of the salt, pepper, paprika and bacon. Top with half of the sour ream and cheeses. Repeat layers. Bake, uncovered, at 350E° Fahrenheit for 20 minutes or until cheese is melted. Sprinkle with finely chopped green onions, if desired.
Serves 6-8
Labels: Casseroles
colours fill my life with wonders ♥ @ 1:21 AM