Name: Easy Twice-Baked Potato Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Vegetable oil, or as needed - 2 teaspoons; Unpeeled russet potatoes, scrubbed - 1 pound; Sour cream - 3 cups; Shredded Monterey Jack cheese - 2 cups; Shredded Cheddar cheese - 2 cups; Cooked bacon, crumbled - 1 pound; Green onions, chopped - 5; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Easy Twice-Baked Potato Casserole

1. Vegetable oil, or as needed - 2 teaspoons

2. Unpeeled russet potatoes, scrubbed - 1 pound

3. Sour cream - 3 cups

4. Shredded Monterey Jack cheese - 2 cups

5. Shredded Cheddar cheese - 2 cups

6. Cooked bacon, crumbled - 1 pound

7. Green onions, chopped - 5

8. Salt - ¼ teaspoon

9. Ground black pepper - ¼ teaspoon

How to cook deliciously - Easy Twice-Baked Potato Casserole

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.

2. Stage

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

3. Stage

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

4. Stage

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

5. Stage

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. Stage

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