Easy Twice-Baked Potato Casserole

Name: Easy Twice-Baked Potato Casserole
Total time: 135
Yield: 8
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

Recipe by SAVVYHOSTESS from allrecipes.com

Dinner,Side Dish 2 Hr. 15 Mins.

Ingredients

8 servings

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2 teaspoons vegetable oil, or as needed
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1 pound unpeeled russet potatoes, scrubbed
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3 cups sour cream
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2 cups shredded Monterey Jack cheese
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2 cups shredded Cheddar cheese

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1 pound cooked bacon, crumbled
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5 green onions, chopped
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¼ teaspoon salt
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¼ teaspoon ground black pepper

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
Prick potatoes with a fork. Place on a baking sheet.
Bake in the preheated oven until potatoes are easily pierced with a fork, 45 minutes to 1 hour.
Reduce oven temperature to 375 degrees F (190 degrees C). Remove potatoes from the oven and let cool completely, at least 30 minutes.
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.
Bake in the preheated oven until cheese is melted, about 40 minutes.