Easy Twice-Baked Potato Casserole recipe
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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 caloriescarbohydrate: 15.1 gcholesterol: 113.5 mgfat: 45.1 gfiber: 1.5 gprotein: 25 gsaturatedFat: 25.4 gservingSize: -sodium: 886.7 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Easy Twice-Baked Potato Casserole
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
Prick potatoes with a fork. Place on a baking sheet.
Bake in the preheated oven until potatoes are easily pierced with a fork, 45 minutes to 1 hour.
Reduce oven temperature to 375 degrees F (190 degrees C). Remove potatoes from the oven and let cool completely, at least 30 minutes.
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.
Bake in the preheated oven until cheese is melted, about 40 minutes.