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Easy Twice Baked Potato Casserole

A creamy, cheesy casserole that combines the best qualities of twice-baked potatoes for a comforting family meal.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Potatoes
  • 4 large large baking potatoes Russet potatoes work best for their fluffy texture.
Dairy
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 1/4 cup butter, melted
Vegetables
  • 1/2 cup green onions, chopped
Seasoning
  • to taste Salt and pepper
Topping (Optional)
  • as desired crispy fried onions For topping.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Wash and poke holes in the potatoes with a fork. Place them directly on the oven rack and bake for about 45-60 minutes, until they are tender.
  3. Once the potatoes are done, remove them from the oven. Let them cool for a bit, then slice them in half and scoop out the insides into a mixing bowl, leaving some potato in the skins for structure.
Mixing
  1. In the bowl with the scooped potato, add sour cream, milk, melted butter, half of the cheese, green onions, and seasoning. Mash everything together until creamy and well combined.
Assembly
  1. Spread the potato mixture back into the potato skins or simply place it all into a greased casserole dish, spreading evenly.
  2. Sprinkle the remaining cheese on top. Optional: add crispy fried onions for crunch.
Baking
  1. Place the dish back in the oven and bake for an additional 20-25 minutes, until the cheese is bubbly and golden brown.
  2. Let your casserole cool for a few minutes before serving. Enjoy the creamy, cheesy goodness!

Notes

Choose the right potatoes for the best texture, avoid overmixing, and customize toppings to enhance flavors. Leftovers can be stored for up to 3-5 days in an airtight container.