Easy Twice-Baked Potato Casserole

• 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
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

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.

vegetable oil, russet potatoes, sour cream, shredded monterey, cheddar cheese, bacon, green onions, salt, ground black pepper

Taken from www.allrecipes.com/recipe/261272/easy-twice-baked-potato-casserole/ (may not work)