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Twice Baked Potato Casserole

A creamy and cheesy casserole that transforms classic baked potatoes into a comforting dish, perfect for family gatherings and weeknight dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds russet potatoes Or Yukon Gold for a sweeter taste
  • 1/2 cup sour cream
  • 1/2 cup cream cheese
  • 1 cup shredded cheddar cheese Adjust for topping if desired
  • 4 pieces green onions, chopped
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Wash and pierce the russet potatoes with a fork to allow steam to escape. Place them in the oven and bake for approximately 45-60 minutes until tender.
  3. Once the potatoes have cooled slightly, cut them in half and scoop out the insides into a mixing bowl, leaving the skins intact.
  4. To the potato insides, add sour cream, cream cheese, milk, garlic powder, and season with salt and pepper. Mash until smooth and creamy.
  5. Fold in the shredded cheddar cheese and chopped green onions, mixing well. Adjust seasoning if necessary.
  6. Spoon the potato mixture back into the empty skins, filling generously.
  7. If desired, sprinkle additional cheese on top of each filled skin.
Baking
  1. Place the stuffed potatoes in a baking dish and return to the oven for an additional 20-25 minutes until heated through and golden brown on top.
  2. Once done, remove from the oven and let cool for a few minutes. Serve warm and enjoy!

Notes

To store leftovers, refrigerate for 3-5 days in an airtight container. Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave individual portions.