Easy Twice-Baked Potato Casserole

Ingredients:

2 teaspoons vegetable oil, or as needed

1 pound unpeeled russet potatoes, scrubbed

3 cups sour cream2 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:

Prep
20 m

Cook
1 h 25 m

Ready In
2 h 15 m

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.