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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."
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2 h 15 m servings 563 cals
Original recipe yields 8 servings (1 9x13-inch casserole)

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  • Prep

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  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; 45.1 g fat; 15.1 g carbohydrates; 25 g protein; 114 mg cholesterol; 887 mg sodium. Full nutrition

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This turned out pretty good with some adjustments but I feel some of the amounts are off and that there might even be and ingredient left out. For starters, 1 pound of potatoes was 2 fairly smal...