Why Make This Recipe
Twice-Baked Potato Casserole is a delightful dish that combines the comforting flavors of baked potatoes with creamy and cheesy goodness. This recipe is perfect for gatherings, family dinners, or as a side dish for your favorite protein. It’s easy to make and is sure to please both kids and adults alike. Plus, it brings all the warm feelings of a classic baked potato but in a more convenient casserole form!
How To Make Twice-Baked Potato Casserole
Ingredients
- 4 large potatoes
- 1 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- 2 tablespoons butter
- Salt and pepper to taste
Directions
- Preheat the oven to 375°F (190°C).
- Bake the potatoes in the oven for about 1 hour or until tender. Let cool, then scoop out the insides into a bowl.
- In the bowl with the potato, mix in sour cream, milk, 1/2 cup of cheddar cheese, green onions, butter, salt, and pepper until creamy.
- Spread the potato mixture into a greased casserole dish.
- Top with the remaining cheddar cheese.
- Bake in the oven for 20-25 minutes, or until heated through and cheese is bubbly.
- Serve warm.
How To Serve Twice-Baked Potato Casserole
You can serve Twice-Baked Potato Casserole as a side dish or even as a main meal. It pairs well with meats like grilled chicken, steak, or pork. You can also add a fresh salad on the side to balance out the rich flavors of the casserole. For an extra touch, sprinkle some more green onions or bacon bits on top before serving.
How To Store Twice-Baked Potato Casserole
To store leftovers, let the casserole cool completely, then cover it with plastic wrap or foil. It can be kept in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it. Wrap it tightly in plastic wrap and then in foil before freezing. When you’re ready to eat it, thaw it in the fridge overnight and reheat in the oven.
Tips To Make Twice-Baked Potato Casserole
- Make sure to bake the potatoes until they are very soft; this makes it easier to scoop them out and mix in the other ingredients.
- For a richer flavor, you can use cream cheese instead of sour cream or add some cooked bacon bits into the potato mixture.
- If you prefer a crispy top, broil the casserole for a few minutes after it’s done baking to get a golden finish.
Variation
You can customize this casserole by adding different types of cheese, such as Monterey Jack or Gouda. For a healthier version, consider using Greek yogurt instead of sour cream and reducing the amount of cheese. You might also add vegetables like broccoli or spinach for extra nutrition.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just keep it covered in the fridge and bake it the next day.
Can I use other types of potatoes?
Absolutely! You can use russet, Yukon gold, or even sweet potatoes for a different flavor and twist.
What if I don’t have green onions?
If you don’t have green onions, you can omit them or substitute with chives or even some diced regular onions for flavor.
Twice-Baked Potato Casserole
Ingredients
Main Ingredients
- 4 large large potatoes Baked until tender
- 1 cup sour cream Can substitute with cream cheese for richer flavor
- 1/2 cup milk
- 1 cup shredded cheddar cheese Divided – 1/2 cup for mixing, 1/2 cup for topping
- 1/4 cup green onions, chopped Can substitute with chives or regular onions
- 2 tablespoons butter
- Salt and pepper To taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Bake the potatoes in the oven for about 1 hour or until tender. Let cool, then scoop out the insides into a bowl.
- In the bowl with the potato, mix in sour cream, milk, 1/2 cup of cheddar cheese, green onions, butter, salt, and pepper until creamy.
- Spread the potato mixture into a greased casserole dish.
- Top with the remaining cheddar cheese.
Baking
- Bake in the oven for 20-25 minutes, or until heated through and cheese is bubbly.
Serving
- Serve warm as a side dish or main meal. Pairs well with grilled chicken, steak, or pork.