Twice-Baked Potato Casserole

Twice-Baked Potato Casserole

6 medium unpeeled potatoes, baked
1/4 teaspoon salt
1/4 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, chopped

Cut baked potatoes into 1-in, cubes. Place half in a greased 13-in. x 9-in. x 2-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, at 35Q0 for 20 minutes or until cheese is
melted. Sprinkle with onions. Yield: 6-8 servings.