Indulgent Twice Baked Potato Casserole Your New Comfort Food
Twice Baked Potato Casserole offers a creamy, cheesy goodness nestled in crispy potato skins, making it a comforting crowd-pleaser.
Equipment
- Oven
- Mixing bowl
- Baking dish
- Fork
- spoon
Ingredients
For the Casserole Base
- 4 large Russet Potatoes high starch content for a fluffy filling
- 1 cup Sour Cream or Greek yogurt for a healthier twist
- 1/2 cup Milk or almond/oat milk to make it dairy-free
- 1/4 cup Butter or olive oil/dairy-free butter for lighter option
For the Flavor Boost
- 1 cup Cheddar Cheese or dairy-free cheese alternative
- 1 cup Bacon or sautéed mushrooms/plant-based meat for vegetarian
- 1 teaspoon Garlic Powder
- 1 tablespoon Chives optional for customization
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
How to Make Twice Baked Potato Casserole
- Preheat your oven to 400°F (200°C).
- Wash and pierce your russet potatoes several times with a fork, then bake directly on the oven rack for 50-60 minutes until fork-tender.
- Allow the baked potatoes to cool for about 10 minutes. Cut them in half and scoop out the insides into a mixing bowl.
- Mash the scooped potato flesh and blend it with sour cream, milk, butter, cheddar cheese, bacon, garlic powder, salt, pepper, and chives until smooth and creamy.
- Spoon the filling back into the potato skins, placing them into a greased baking dish. Top with remaining cheese and a sprinkle of bacon.
- Bake at 375°F (190°C) for 20-25 minutes until cheese is melted and filling is heated through.
Notes
For best results, choose medium-sized russet potatoes for even cooking.