Twice Baked Potato Casserole
A comforting and creamy casserole that combines the flavors of baked potatoes in a deliciously easy-to-serve dish, perfect for family dinners and potlucks.
Ingredients
Potato Base
- 2 pounds potatoes, peeled and cubed
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/2 teaspoon garlic powder
- Salt and pepper to taste Salt and pepper to taste
Mix-ins and Toppings
- 1/2 cup chopped green onions
- 1/2 cup crumbled bacon (optional) For a vegetarian option, skip the bacon.
- 1 cup shredded cheddar cheese
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Boil the cubed potatoes in a large pot until tender, about 15-20 minutes. Drain well.
- In a large bowl, mash the potatoes until smooth.
- Stir in sour cream, milk, melted butter, garlic powder, salt, and pepper until well combined.
- Fold in half of the cheddar cheese, green onions, and bacon (if using).
- Transfer the potato mixture to a greased baking dish.
- Top with the remaining cheddar cheese.
Baking
- Bake in the preheated oven for 25-30 minutes, or until heated through and the cheese is bubbly and golden.
Serving
- Let cool for a few minutes before serving.
- Serve warm, garnished with extra green onions or bacon if desired.
Notes
To store leftovers, let the casserole cool completely, then cover with plastic wrap or transfer to an airtight container and refrigerate for up to 3-4 days. You can freeze the casserole before baking for up to 2 months. Thaw in the fridge before baking. For a twist, try adding cooked broccoli, sour cream and onion dip, or different cheeses like mozzarella or pepper jack.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 10gFat: 25gSaturated Fat: 15gSodium: 600mgFiber: 2gSugar: 2g
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