Here’s a comforting and hearty recipe for a Twice Baked Potato Casserole — all the creamy goodness of twice-baked potatoes in an easy, shareable dish. 🥔🧀
🥘 Ingredients (serves 6–8)
- 6–8 medium russet potatoes
- 4 oz (115 g) cream cheese, softened
- ½ cup sour cream
- ½ cup milk (or more for desired consistency)
- ¼ cup butter, melted
- 1 ½ cups shredded cheddar cheese, divided
- ½ cup cooked bacon bits (optional)
- 2–3 green onions, chopped
- Salt and pepper, to taste
- Optional: paprika for topping
🔪 Instructions
1. Bake the potatoes
- Preheat oven to 400°F (200°C).
- Scrub potatoes, poke with a fork, and bake directly on the oven rack for 45–60 minutes, until tender.
- Let cool slightly.
2. Prepare the filling
- Cut potatoes in half and scoop out the insides into a large bowl, leaving a small border so the skins hold their shape.
- Mash the potato flesh with cream cheese, sour cream, butter, milk, salt, and pepper until smooth.
- Stir in 1 cup of cheddar cheese, bacon bits, and green onions.
3. Assemble the casserole
- Spread the mashed potato mixture evenly in a greased 9×13-inch baking dish.
- Top with remaining ½ cup cheddar cheese.
- Optional: sprinkle a pinch of paprika for color.
4. Bake
- Bake uncovered at 350°F (175°C) for 20–25 minutes, until heated through and cheese is melted and bubbly.
5. Serve
- Garnish with extra green onions or bacon if desired.
- Serve warm as a side or even a main dish with a salad.
💡 Tips
- Make ahead: Prepare the filling the night before and bake when ready to serve.
- Extra creamy: Add a little cream or milk to get a smoother, more indulgent texture.
- Variations: Mix in sautéed mushrooms, caramelized onions, or cooked ham for added flavor.
I can also give you a skillet version that doesn’t require baking twice — perfect for a quicker, weeknight-friendly dish. Do you want me to do that?
