Easy Twice-Baked Potato Casserole Popular Recipes
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| 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
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 2H15M |
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- 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.
Notes :
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