[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]TWICE BAKED POTATO CASSEROLE[/title][fusion_text]Week of July 14th-18th 2014
*Everyone at our Fourth of July BBQ requested this recipe from my daughter-in-law! Perfect fit for a grilled steak, green salad and cold watermelon!
6-8 medium to large russet potatoes, baked and cubed with skins on)
2 C sour cream
2 C shredded cheddar cheese
2 C shredded mozzarella cheese
1 lb bacon (cooked and crumbled)
2 T chopped fresh chives or green onions
Pierce with a knife and bake whole potatoes in 400 degree oven for 40-45 minutes. Cool slightly and cube with skins on. Layer 1/2 of the potatoes in a greased 9×13 casserole pan. Spoon 1 cup of the sour cream randomly over the first layer of potatoes. Layer 1 cup of the shredded cheddar cheese and 1 cup of the shredded mozzarella cheese next. Repeat potato, sour cream and cheese layers. Cook and crumble 1 lb of bacon and sprinkle on top of casserole. Bake casserole for 25-30 minutes @ 350 degrees. Sprinkle with fresh chives to serve.
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