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 350° for 20 minutes or until cheese is melted. Sprinkle with onions. Makes 6-8 servings.