J A N U A R Y 2 0 1 9 14 POTATO GROWER T e m pt i n g T aters • 3 lbs. red potatoes (6-8 med. sized) • 1 lb. bacon, cooked & crumbled • 2 cups sour cream • 2 cups shredded mozzarella cheese • 2 cups shredded mild cheddar cheese • 1/4 tsp. salt • 1/4 tsp. pepper • 2 green onions, sliced Preheat oven to 350 degrees. Bake potatoes for 45 minutes to an hour until tender. Cool. When potatoes can be handled, cut potatoes into 1 inch cubes. Place half of the potatoes in the bottom of a greased 13 x 9 baking dish. Sprinkle with half the salt, pepper and bacon. Top with half the sour cream and half of both cheeses. Repeat layers. Bake, uncovered, for 20-25 minutes or until cheeses are melt. Sprinkle green onions over top. Directions: Ingredients: Twiced Baked Potato Casserole