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Twice-Baked Potato Casserole
  • 10 Small- to medium-sized red potatoes
  • 1 pound Shredded Cheddar Cheese
  • 8 ounces Sour Cream
  • 4 to 5 slices Cooked Bacon
  • 1 bunch Scallions
Directions
Microwave unpeeled potatoes so that they are tender. Mash them in a large bowl until they are chunky, not too smooth. Add cheddar cheese (save some out to top the casserole), sour cream and crumbled bacon. Mix together until combined. Pour into greased 9 x 13 baking dish. Top with remaining cheese and diced Scallions. Bake at 400 degrees for 20 to 25 minutes. Serve warm.
Provided by:
by Debbie O'Donnell, A fan of Arizona's farmers and ranchers

Where You Can Buy Ingredients:

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