Easy Twice-Baked Potato Casserole
Description
Whip up this easy twice-baked potato casserole, a hearty side dish that tastes just like a twice-baked potato filled with cheese and bacon.
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
•
1/4 teaspoon salt
•
1/4 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.