Twice Baked Potato Casserole
1½ pounds red potatoes
1 pound bacon (more or less to taste)
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
salt and pepper to taste
I also added a little onion powder and garlic powder to taste
optional - garnish with a couple of sliced green onions
Cook the potatoes by baking in the oven or par-baking in microwave - until soft enough to cut into large chunks. Lay in bottom of baking pan. Cook bacon until crisp then lay on paper towels to cool. Combine sour cream, cheeses, and seasonings in a bowl and mix together well.
Layer potatoes, crumbled bacon, and sauce in pan. One or two layers, as you wish. Bake at 350 in oven for 25-30 minutes or until heated through and cheese is fully melted and bubbly. Garnish with green onions if you like.
Now, here is how I actually made this (this time around...)
I cooked a bunch of potatoes (mix of russet and gold) in IP. Then allowed to cool. Then diced into similar size pieces. peeled some but left many with skin on. Put half the diced potatoes in bottom of 9x13 pan. Had mixed up, in separate bowl, 1 tub sour cream, 1 cream cheese (softened), 1 bag shredded cheese, 1 bag bacon bits (could also fry bacon but this was quick and easy), about 3 or 4 green onions, diced. Could have added a bit of milk...but didn't this time. Layered half of this on the potatoes. Then did another layer of potatoes followed by remainder of 'sauce'. diced up a few Tbsp. butter and tucked in all over the place. Covered with foil and baked at 375 for about 30-40 minutes. Then removed foil and sprinkled more shredded cheese on top. Baked, uncovered, for another 25 minutes or so until it was all bubbling hot and cheese was nicely melted.
