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Twice Baked Potatoes are the Greatest.



A Cooking Adventure with Thom

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Twice Baked Potato Casserole

Taste of Home Magazine, Premiere Edition
Servings: 6



"My daughter gave me this recipe because she knows I love potatoes," relates Betty Miars of Anna, Ohio. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream.



6 medium unpeeled potatoes, baked
teaspoon salt
teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
2 green onions, chopped

Cooking Method

Cut baked potatoes into 1-in. cubes.

  • Place half in a greased 13-in. x 9-in. x 2-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 minutes or until cheese is melted. Sprinkle with onions.

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