Easy Twice-Baked Potato Casserole recipe

All Recipes Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes

Ingredients

2 teaspoons vegetable oil, or as needed
1 pound unpeeled russet potatoes, scrubbed
3 cups sour cream
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 pound cooked bacon, crumbled
5 green onions, chopped
¼ teaspoon salt
¼ teaspoon ground black pepper

Nutrition Info

562.9 calories
carbohydrate: 15.1 g
cholesterol: 113.5 mg
fat: 45.1 g
fiber: 1.5 g
protein: 25 g
saturatedFat: 25.4 g
servingSize: -
sodium: 886.7 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.

  2. Prick potatoes with a fork. Place on a baking sheet.

  3. Bake in the preheated oven until potatoes are easily pierced with a fork, 45 minutes to 1 hour.

  4. Reduce oven temperature to 375 degrees F (190 degrees C). Remove potatoes from the oven and let cool completely, at least 30 minutes.

  5. Cut potatoes into 1-inch cubes. Combine sour cream, Monterey Jack cheese, Cheddar cheese, bacon, green onions, salt, and pepper in a large bowl. Add potatoes. Spoon mixture into the prepared pan.

  6. Bake in the preheated oven until cheese is melted, about 40 minutes.

Recipe Yield

1 9x13-inch casserole

Recipe Note

This hearty side dish tastes just like a twice-baked potato, without all of the work.

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