I don’t know, maybe it’s just a Southern thing. We love us some spuds, yessiree bob! It doesn’t matter how they are fixed up, plain or fancy, we will belly on up to that table and eat them like there’s no tomorrow! Share? Girl, please! Not on your life! If you wanted some, you should have gotten here sooner.

Southern hospitality applies to sweet tea, finger sandwiches on the veranda, a dip in our pool on a hot summer’s day and a warm and cozy bed for the night. It does NOT extend to sharing our Twice-Baked Potato Casserole. G’on and git yo’self sumpin else to eat, cuz you sure nuf ain’t takin’ mine!

INGREDIENTS

1½ pounds red potatoes (about 6 medium), baked

¼ teaspoon salt

¼ teaspoon pepper

1 pound sliced bacon, cooked and crumbled

3 cups (24 ounces) sour cream

2 cups (8 ounces) shredded mozzarella cheese

2 cups (8 ounces) shredded cheddar cheese

2 green onions, sliced

 

INSTRUCTIONS

 

Preheat oven to 350°.

Cut baked potatoes into 1-in. cubes. Place half in a greased 13×9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.

Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions.

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Quick Tip:  This is one of those recipes that you won’t be making every day, because it is rich and loaded with calories. It is more of a special-occasion recipe. You can, however, shave some of those calories off by cutting back on the amount of sour cream and cheese that you use. More health-conscious amounts would be 2 cups of sour cream and 3 cups, total, of shredded cheese. It will still taste decadent, but you won’t feel quite so guilty about enjoying it!

Recipe courtesy of Taste of Home, image courtesy of deepsouthdish.com