Easy Twice-Baked Potato Casserole

 Ingredients: 2 teaspoons vegetable oil, or as needed 1 pound unpeeled russet potatoes, scrubbed 3 cups sour cream2 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 Directions: Prep 20 m Cook 1 h 25 m Ready In 2 h 15 m 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.