Twice Baked Potato Casserole
A comforting, hearty dish that marries the classic flavors of a baked potato with the convenience of a casserole.
Equipment
- Baking Dish
- Mixing Bowl
- Potato Masher
Ingredients
Potatoes
- 4 large russet potatoes Approximately 2 pounds, perfect for baking and mashing.
Dairy
- 1 cup sour cream Adds creaminess and tangy flavor.
- 1 cup shredded cheddar cheese Sharp cheddar adds depth and gooey texture.
- 1/2 cup milk Helps achieve creamy consistency.
- 1/4 cup butter Adds richness and enhances flavor.
Seasonings
- 1 teaspoon garlic powder Infuses the casserole with savory flavor.
- 1/2 teaspoon onion powder Adds a layer of sweetness.
- Salt and pepper To taste.
Garnish
- 1/4 cup chopped green onions Optional, for garnish.
- 1/2 cup additional shredded cheese For topping.
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes thoroughly under cold running water and pat them dry.
- Prick each potato several times with a fork and bake for 45-60 minutes until tender.
- Allow the potatoes to cool for 10-15 minutes, then cut them in half and scoop out the insides into a mixing bowl.
- Add butter, sour cream, milk, garlic powder, onion powder, salt, and pepper to the potato flesh and mash until creamy.
- Fold in shredded cheddar cheese and half of the green onions.
- Transfer the mixture to a greased 9x13-inch baking dish and top with remaining cheese and green onions.
- Bake for an additional 20-25 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
This casserole can be made ahead of time and stored in the refrigerator. Reheat in the oven or microwave.
