Twice Baked Potato Casserole

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

• Ready In: 1 hr 45 mins
• Serves: 8
• Yields: 1 9 x 13

Ingredients

• 8 -9  medium  unpeeled russet potatoes, baked
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  lb  sliced bacon, cooked and crumbled
• 24  ounces sour cream
• 8  ounces  shredded monterey jack cheese
• 8  ounces  shredded cheddar cheese
• 5  green onions, chopped

Directions

1. To bake potatoes, preheat oven to 400 degrees. Scrub potatoes and prick with fork. Place on baking sheet and bake 45 – 60 Minutes, until done.
2. Cool completely and cut baked potatoes into 1-in. cubes.
3. In a large bowl, combine sour cream, cheeses, bacon, green onion, salt and pepper. Add potatoes.
4. Spoon in to a greased 13-in. x 9-in. x 2-in. baking dish.
5. When ready to cook, preheat oven to 375 degrees. Bake, uncovered for 40 minutes or until cheese is melted.