It really doesn't get more American than a simple baked potato. And while this infamously humble dinner dish has proven itself worthy of many family meals, we couldn't help but wonder what would happen if we turned everything up a notch or two. With this tasty and easy recipe for twice-baked potato casserole, our take on a simple classic will leave you begging for more.
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Twice-baked potato casserole
Cooktop Cove
Total time: 45 minutes
Serves: 6
Ingredients
2 pounds red potatoes, baked
½ teaspoon salt
¼ teaspoon pepper
1 pound sliced bacon, cooked and crumbled
1½ cups (24 ounces) sour cream
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
2 scallions, sliced
Directions
1. Lightly grease the bottom of a casserole dish. Preheat your oven to 350 degrees Fahrenheit. Cut the baked potatoes into 2-inch chunks before seasoning with the salt and pepper. Place half of the potatoes into the bottom of the casserole dish.
2. Crumble half of the bacon over the potatoes. Spoon half of the sour cream over the bacon and then add half the shredded cheeses. Repeat layers.
3. Place the casserole into the preheated oven, uncovered, for 25 minutes. Remove from oven and allow for it to cool for 5 minutes. Sprinkle the freshly chopped scallions over the top and serve.
Pro tip: To speed things up a bit, try "baking" your potatoes in the microwave. Simply wash and chop the potatoes as normal (into 2-inch chunks) before placing them into a microwave safe dish. Place 1 tablespoon butter in with the potatoes. Cook on high for about 10 to 12 minutes, stirring halfway through.