Another Twice Baked Potato Casserole

This "Another Twice Baked Potato Casserole" recipe is a wonderful recipe for fall, it's comfort food at its best. There's just something about potatoes and cheese combined, the creamy goodness, that we just can't resist.

If you have ever had twice baked potatoes before you know that they are delicious. This dish would work great as a side dish but would also be amazing for Thanksgiving. Some of the ingredients you will find in this recipe include red potatoes, salt, pepper, cooked and crumbled bacon, shredded mozzarella cheese and shredded cheddar cheese. To start pierce the potatoes and bake at 400 degrees Fahrenheit for 40 to 45 minutes. Let potatoes cool 10 to 15 minutes and cut into one inch cubes. While the potatoes are cooling mix the sour cream, salt, pepper, bacon, and cheeses in a bowl and set aside. Then spray a 9 inch by 13 inch pan and layer with half the potatoes and then half the sour cream mixture. Layer the rest of the potatoes on top and then top with the sour cream mixture. The creator of this DIY and recipe site is Kristyn she is a wife and mother of five kids. On the site you will find lots of recipe, DYI and craft ideas and inspirations to keep you busy. Some of the recipe you will find on her site include bread recipes, appetizer recipes, breakfast recipes, main dish recipes, salad recipes, side dish recipes, sweet recipe, drink recipes, holiday recipes and more.

Casseroles in the United States or in continental Europe usually consist of pieces of meat that can be chicken or fish (tuna is popular), various chopped vegetables, a starchy binder such as flour, rice, potato or pasta, and a crunchy or cheesy topping. Liquids are released from the meat and vegetables while they are cooking, and further liquid in the form of stock, wine, beer, or vegetable juice may be added when the dish is assembled. Casseroles are usually slowly cooked in the oven usually uncovered. Casseroles may be served as a main course or a side dish, and may be served in the dish in which they were cooked.

The potato is a starchy, tuberous crop from the perennial nightshade family. In the Andes, where the potato is indigenous there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region approximately four centuries ago, and have since become an important part of much of the world's food supply. Potatoes are the world's fourth largest food crop, followed by maize, wheat, and rice. Potatoes are often classified as high on the glycemic index and are often excluded from the diets of individuals trying to follow a low GI diet. The GI of potatoes can vary considerably depending on type (such as red, russet, or white), origin, preparation methods, whether they are eaten hot or cold, whether it is mashed or cubed or consumed whole, and with what it is consumed.