Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

cook:
1 hr 25 mins
additional:
30 mins
total:
2 hrs 15 mins
prep:
20 mins
Servings:
8
Yield:
1 9x13-inch casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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 Facts

563 calories; protein 25g; carbohydrates 15.1g; fat 45.1g; cholesterol 113.5mg; sodium 886.7mg. Full Nutrition
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