Easy Twice-Baked Potato Casserole
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Description
This hearty side dish tastes just like a twice-baked potato, without all of the work.
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
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.
Nutrition Facts
serving: 1 9x13-inch casserole
calories: 562.9 kcal
carbohydrates: 15.1 g
protein: 25 g
saturated fat: 25.4 g
cholesterol: 113.5 mg
sodium: 886.7 mg
fiber: 1.5 g
sugar: 1.1 g