Casserole Recipe ⋇ Easy Twice-Baked Potato Casserole

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

Cooking 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

• calories562.9
• carbohydrateContent15.1 g
• cholesterolContent113.5 mg
• fatContent45.1 g
• fiberContent1.5 g
• proteinContent25 g
• saturatedFatContent25.4 g
• sodiumContent886.7 mg
• sugarContent1.1 g