Twice-Baked Potato Casserole
6 medium unpeeled potatoes,
baked1 pound bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, chopped

Cut baked potatoes into 1-inch cubes. Place half in a greased 13”x9”x2” baking dish. Sprinkle with half the bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered at 350º for 20 minutes or until cheese is melted. Sprinkle with onions.

Hint: Bake the potatoes in the morning while you are getting ready then store potatoes in the refrigerator. Prepare the rest of the meal right before serving.