~Twice-Baked Potato Casserole~

1 1/2 pounds red potatoes (about 6 medium), baked
1/4 t. salt
1/4 t. pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups ( 8 ounces) shredded mozzarella cheese
2 cups (8ounces) shredded cheddar cheese
2 green onions, sliced (optional)

Directions
~Bake potatoes
~Cut baked potatoes into 1-inch cubes. Place half in a greased 13 x 9 inch baking dish. Sprinkle with half the salt, and pepper and bacon. Top with half of sour cream and cheese. Repeat layers.
~Bake, uncovered, at 350 for 20-25 minutes or until cheeses are melted. Sprinkle with onions.

Yield 6-8 servings