- 1 1/2 pounds red potatoes
- 1 pound bacon
- 3 cups sour cream
- 2 cups shredded mozzarella cheese
- 2 cups shredded Cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 green onions, sliced
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Cook potatoes in the microwave until tender, 4 to 5 minutes. Cut into 1-inch cubes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble.
- Arrange half the potatoes in the prepared baking dish; top with half the bacon, sour cream, mozzarella cheese, Cheddar cheese, salt, and black pepper. Repeat layering with remaining ingredients.
- Bake in the preheated oven until casserole is bubbling and cheese is melted, 20 to 25 minutes.