Irresistibly Creamy Twice Baked Potato Casserole Delight
A heartwarming Twice Baked Potato Casserole filled with creamy, cheesy goodness and topped with crispy potato skins, perfect for family gatherings.
Equipment
- Oven
- Baking dish
- Mixing bowl
- Fork
Ingredients
For the Casserole
- 4 medium Russet Potatoes The starchy base for creaminess; ideal for mashing.
- 1 cup Sour Cream Add Greek yogurt for a lighter option.
- 0.5 cup Milk Use almond milk or oat milk for a dairy-free alternative.
- 4 tablespoons Butter Use unsalted to control seasoning.
- 2 cups Cheddar Cheese Opt for dairy-free cheese for a vegan version.
- 6 slices Bacon Omit for a vegetarian option or replace with sautéed mushrooms.
- 1 teaspoon Garlic Powder Use fresh garlic for a more intense taste.
- 2 tablespoons Chives Substitute with green onions or parsley.
For the Topping
- 1 cup Additional Cheese Sprinkle more cheddar on top before baking.
- 2 slices Crumbled Bacon A delicious garnish for added crunch.
- 2 tablespoons Chopped Chives Garnish before serving for a fresh touch.
Instructions
How to Make Twice Baked Potato Casserole
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes, pierce them with a fork, and bake on the oven rack for 50-60 minutes.
- Let the potatoes cool for about 10 minutes, then cut them open and scoop out the insides.
- Mash the scooped potatoes with sour cream, milk, butter, cheddar cheese, garlic powder, salt, and pepper until creamy.
- Spoon the filling back into the potato skins, mound slightly, and top with additional cheese, crumbled bacon, and chives.
- Bake the casserole at 375°F (190°C) for 20-25 minutes until cheese is melted and filling is heated through.
- Garnish with extra chives before serving.
Notes
Pairs wonderfully with a fresh green salad for a balanced meal.