Easy Twice-Baked Potato Casserole

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
  • 5green onions, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Directions

  • Step 1

    Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish.

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  • Step 2

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

  • Step 3

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

  • Step 4

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

  • Step 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.

  • Step 6

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

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