TWICE-BAKED POTATO CASSEROLE
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)
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 cream and cheeses. Repeat layers. Bake, uncovered, at 35o° Fahrenheit for 20 minutes or until cheese is melted. Sprinkle with finely chopped green onions, if desired. Serves 6-8
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