Easy Twice-Baked Potato Casserole

4.3
(7)
5 Reviews
2 Photos

This hearty side dish tastes just like a twice-baked potato, without all of the work.

Submitted by Anonymous
Published on April 3, 2019
Prep Time:
20 mins
Cook Time:
1 hr 25 mins
Additional Time:
30 mins
Total Time:
2 hrs 15 mins
Servings:
8
Yield:
1 9x13-inch casserole
Jump to Nutrition Facts

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

Directions

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

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

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

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

  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.

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

Nutrition Facts (per serving)

563 Calories
45g Fat
15g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 563
% Daily Value *
Total Fat 45g 58%
Saturated Fat 25g 127%
Cholesterol 114mg 38%
Sodium 887mg 39%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 5%
Total Sugars 1g
Protein 25g 50%
Vitamin C 14mg 15%
Calcium 530mg 41%
Iron 1mg 7%
Potassium 547mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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