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Saturday, December 17, 2011
This is one of those dishes that only gets trotted out once a year. Like our Christmas Eve soup, our arteries have to work the rest of the year to overcome the effects!
Nevertheless, it's delicious and can easily be made a day or two ahead and refrigerated, ready for baking just before Christmas dinner. Or mix together in the crockpot to save room in the oven. Heat on low for 4 hours.
Twice-Baked Potato Casserole
1-1/2 pounds red potatoes (about 6 medium), baked (We usually use white or gold potatoes)
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream (2 cups is just fine!)
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
2 green onions, sliced
Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
Bake, uncovered, at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.