How to Make Easy Twice-Baked Potato Casserole - A Step-by-Step Guide

There's nothing quite like a hearty, comforting casserole to warm you up on a chilly evening. And when it comes to classic comfort food, it's hard to beat the rich, creamy goodness of a twice-baked potato. But who has time to fuss over individual potatoes? That's where this Easy Twice-Baked Potato Casserole comes in. This recipe takes all the flavors of a traditional twice-baked potato and transforms them into a simple, crowd-pleasing casserole that's perfect for feeding a hungry family or a ...

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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

Information

  • 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

  • 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.
  • Nutrition

    563 cal.

    • Total Fat: 45g
    • Saturated Fat: 25g
    • Cholesterol: 114mg
    • Sodium: 887mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 25g
    • Vitamin C: 14mg
    • Calcium: 530mg
    • Iron: 1mg
    • Potassium: 547mg