Description
Twice-Baked Potato Casserole is creamy, cheesy, and loaded with mashed potatoes and savory toppings. Perfect for holidays or family dinners!
Ingredients
Scale
- 5 large russet potatoes, baked and cooled
- 1 cup sour cream
- ½ cup milk
- 4 tablespoons unsalted butter, melted
- 2 cups shredded cheddar cheese, divided
- ½ cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Peel baked potatoes and mash them in a large mixing bowl until smooth.
- Mix sour cream, milk, melted butter, 1 ½ cups cheddar cheese, green onions, salt, and pepper into the mashed potatoes.
- Spread the mixture evenly into the prepared dish.
- Sprinkle the remaining ½ cup of cheddar cheese on top.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Serve hot, garnished with extra green onions if desired.
Notes
- Add cooked bacon or chives for extra flavor.
- Use cream cheese instead of sour cream for an extra creamy texture.
- Can be assembled ahead of time and baked just before serving.
- Freeze the unbaked casserole for up to 2 months; thaw overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg
