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

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Recipe Summary

prep:
20 mins
cook:
1 hr 25 mins
additional:
30 mins
total:
2 hrs 15 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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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/14/2018
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 small potatoes which is not nearly enough to serve 8 people. It's also not enough to balance 3 cups of sour cream 4 cups of cheese and a pound of bacon. I believe 1 pound of potatoes has to be a typo. The other issue is the sour cream mixture itself. Once everything is blended it is extremely thick making it impossible to stir your potatoes to get them incorporated in the mixture. I feel a liquid was left out. Milk heavy cream or half and half perhaps? The sour cream mixture just stays in a big blob and does not thin down over the potatoes while baking which results in a dry casserole. If I were to make again I'd add 1/2 cup of half and half to the sour cream mixture prior to adding the potatoes. Read More
(8)

Most helpful critical review

Rating: 3 stars
02/21/2020
too dense but flavor was good Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/14/2018
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 small potatoes which is not nearly enough to serve 8 people. It's also not enough to balance 3 cups of sour cream 4 cups of cheese and a pound of bacon. I believe 1 pound of potatoes has to be a typo. The other issue is the sour cream mixture itself. Once everything is blended it is extremely thick making it impossible to stir your potatoes to get them incorporated in the mixture. I feel a liquid was left out. Milk heavy cream or half and half perhaps? The sour cream mixture just stays in a big blob and does not thin down over the potatoes while baking which results in a dry casserole. If I were to make again I'd add 1/2 cup of half and half to the sour cream mixture prior to adding the potatoes. Read More
(8)
Rating: 3 stars
02/21/2020
too dense but flavor was good Read More
Rating: 5 stars
09/23/2020
I thought it was yummy! Only thing I changed is after 1 hr. in oven, taters were not done & I had to put them in the microwave. Believe its b.c of me/my oven. It's too easy to turn oven off oven when changing timer. My hubby complained about leaving the skin on. He normally eats the skin. I think the microwave made skin to chewy? Anyway, I really enjoyed it for supper, then breakfast, then supper again! GRREAT as Tony the Tiger would say! Read More
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Rating: 5 stars
11/06/2019
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! Read More
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