-
-
My review
Easy Twice-Baked Potato Casserole
27
SAVVYHOSTESS
"This hearty side dish tastes just like a twice-baked potato, without all of the work."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 15 m servings 563Original recipe yields 8 servings (1 9x13-inch casserole)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
2/14/2018
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...
11/5/2019
Delicious, easier than making individual twice-baked potatoes~AND if you do have any of this casserole left over, it's wonderful the next day!