Twice Baked Potato Casserole

Do you love the taste of a twice baked potato, but hate the time involved in making them?  Sometimes I don’t mind, but sometimes I just want it to be faster to throw together.   This recipe gives you all that same great flavors with less work involved.  Using baked potatoes that are made ahead of time (like a day or so before) would work great, too!  Just dice them up and add the rest of the ingredients.  Easy & delicious!

VBS and Food 045,Ingredients:

  • 10 medium size red potatoes, diced into bite size pieces
  • 1 stick butter, melted
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup bacon, cooked & chopped
  • Salt & pepper to taste
  • Green onions, diced to garnish

Directions:

Boil diced potatoes in boiling water until softened, but not mushy. Drain.

In large bowl, gently combine potatoes, butter, sour cream, and cheese.

Transfer into a greased 9×13″ baking dish.

Bake at 375 degrees for 30-40 minutes.

Top with bacon and green onions.