If you are searching for a comforting, crowd-pleasing dish that combines creamy mashed potatoes with a cheesy, golden crust, the Twice Baked Potato Casserole Recipe will quickly become your new favorite. This recipe takes the classic twice baked potato concept and transforms it into an easy-to-share casserole that’s perfect for family dinners, potlucks, or holiday gatherings. Each bite delivers rich, buttery potatoes mixed with sharp cheddar and a subtle hint of garlic, all brought together with a luscious texture that’s both fluffy and satisfyingly rich.
Ingredients You’ll Need
Gathering the right ingredients is the first step to achieving that irresistible Twice Baked Potato Casserole Recipe. Each item on this list plays an essential role, bringing in flavor, creaminess, and the perfect melt of cheese that makes the dish unforgettable.
- Russet potatoes (4 lbs peeled and cubed): These starchy potatoes mash up wonderfully for a smooth, fluffy base.
- Butter (1/2 cup softened): Adds rich creaminess and depth of flavor to the potatoes.
- Sour cream (1 cup): Brings tang and moisture that keep the casserole luscious and tender.
- Heavy cream (1/2 cup, or milk): Helps create a creamy, dreamy texture in the mashed potatoes.
- Shredded cheddar cheese (2 cups, divided): Sharp, melty, and golden—this is the star that gives the casserole its cheesy punch.
- Garlic powder (1 tsp): Adds a gentle kick of savory warmth that complements the potatoes beautifully.
- Salt (1/2 tsp, or to taste): Enhances all the flavors perfectly without overpowering them.
- Black pepper (1/2 tsp, or to taste): Offers a subtle peppery note to balance the creamy richness.
- Fresh chives (1/4 cup chopped, optional for garnish): Provides a fresh, oniony pop of color and flavor for finishing touches.
How to Make Twice Baked Potato Casserole Recipe
Step 1: Cook the Potatoes
Start by placing your peeled and cubed russet potatoes into a large pot, covering them generously with cold water. Bring this to a rolling boil and let the potatoes cook until they are tender enough to pierce easily with a fork, usually about 15 to 20 minutes. This step ensures your potatoes will mash to a perfectly smooth consistency without lumps.
Step 2: Mash the Potatoes
Once the potatoes are cooked, drain them thoroughly to remove excess water. Return them to the pot or a large bowl, then mash using a potato masher or ricer until creamy and smooth. Getting a lump-free mash is key to that velvety texture in the final casserole.
Step 3: Mix the Ingredients
Now the magic begins. Add the softened butter, tangy sour cream, rich heavy cream (or milk), and 1 1/2 cups of shredded cheddar cheese directly into the mashed potatoes. Sprinkle in the garlic powder, salt, and black pepper. Stir everything gently but thoroughly until the mixture is luxuriously creamy and the cheese is evenly distributed.
Step 4: Assemble the Casserole
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking, then spread the potato mixture evenly across the dish. This is where your twice baked potatoes start to evolve into a shareable delight!
Step 5: Top and Bake
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly on top of the potato layer. Pop the casserole into your preheated oven and bake for 20 to 25 minutes, or until the cheese on top is melted, bubbly, and beautifully golden brown. Your kitchen will fill with a mouthwatering aroma as it bakes!
Step 6: Garnish and Serve
Once out of the oven, let the casserole rest for a few minutes before garnishing with fresh chopped chives if you like. These add a vibrant green pop and a touch of fresh onion flavor that complements the richness. Serve your Twice Baked Potato Casserole Recipe hot, and prepare for the compliments to roll in.
How to Serve Twice Baked Potato Casserole Recipe
Garnishes
Simple garnishes like freshly chopped chives or even a sprinkle of paprika provide both color and a subtle boost in flavor. A dollop of sour cream on the side invites guests to customize each bite, making this casserole feel extra special.
Side Dishes
This Twice Baked Potato Casserole Recipe pairs beautifully with a variety of mains—from juicy roasted chicken to grilled steak or even a hearty vegetable stir-fry. Crisp green salads or steamed vegetables add freshness that balances the rich casserole perfectly.
Creative Ways to Present
For a fun twist, serve the casserole in individual ramekins or small cast-iron skillets for personal portions. You can also top it with crispy bacon bits or a handful of toasted breadcrumbs for added texture and flavor contrast.
Make Ahead and Storage
Storing Leftovers
Place any leftover casserole in an airtight container and store it in the refrigerator for up to 3 days. This way, you can enjoy the comforting flavors again without any fuss.
Freezing
You can freeze portions of this Twice Baked Potato Casserole Recipe for up to 2 months. Be sure to cool it completely before freezing, and use freezer-safe containers or bags to maintain freshness.
Reheating
To reheat, thaw the casserole in the refrigerator overnight if frozen, then bake in a 350°F oven for about 20 minutes until warmed through and bubbly. Microwaving works too, but baking helps retain that crisp, cheesy top that makes this dish so special.
FAQs
Can I use milk instead of heavy cream in this recipe?
Absolutely! Using milk will still make the casserole creamy, but heavy cream adds extra richness. If you prefer a lighter version, milk is a fine substitute.
What type of potatoes work best for this Twice Baked Potato Casserole Recipe?
Russet potatoes are the best choice because of their starchy texture, which yields fluffy, smooth mashed potatoes perfect for baking.
Can I add other mix-ins like bacon or green onions?
Definitely! Adding crispy bacon or chopped green onions mixed into the potatoes or sprinkled on top can add wonderful flavor and texture.
Is this casserole suitable for freezing and reheating?
Yes, it freezes well and can be reheated without losing its delicious creamy texture. Just be sure to freeze in portions and reheat thoroughly.
How do I make this dish dairy-free?
For a dairy-free version, substitute butter with a dairy-free spread, use coconut milk or almond milk instead of heavy cream, and try dairy-free cheese alternatives that melt well.
Final Thoughts
Now that you’ve got the recipe and all the tips to make it shine, it’s time to whip up this incredibly comforting Twice Baked Potato Casserole Recipe at home. It’s easy to make, so satisfying, and guaranteed to bring everyone to the table with smiles. Trust me, once you try it, you’ll keep this one in your regular rotation. Happy cooking and even happier eating!
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Twice Baked Potato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Twice Baked Potato Casserole is a creamy, cheesy comfort food favorite that’s easy to prepare and perfect for family dinners or potlucks. Made with tender russet potatoes mashed with butter, sour cream, and cheddar cheese, then baked to bubbly perfection, this casserole is a satisfying side dish that pleases all ages.
Ingredients
Potatoes
- 4 lbs russet potatoes (peeled and cubed)
Mix-Ins
- 1/2 cup butter (softened)
- 1 cup sour cream
- 1/2 cup heavy cream (or milk)
- 1 1/2 cups shredded cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
Topping
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh chives (optional, for garnish)
Instructions
- Cook the Potatoes: Place the peeled and cubed potatoes in a large pot and cover them with cold water. Bring the water to a boil and cook the potatoes until tender, about 15–20 minutes. Drain the potatoes thoroughly and return them to the pot.
- Mash the Potatoes: Mash the cooked potatoes using a potato masher or ricer until smooth.
- Mix the Ingredients: Add butter, sour cream, heavy cream, 1 1/2 cups of shredded cheddar cheese, garlic powder, salt, and pepper to the mashed potatoes. Stir until everything is well combined and creamy.
- Assemble the Casserole: Preheat your oven to 375°F (190°C). Spread the mashed potato mixture into a greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
- Bake: Bake the casserole in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the casserole from the oven and garnish with fresh chives if desired. Serve hot and enjoy!
Notes
- Russet potatoes are ideal for mashing due to their fluffy texture.
- Heavy cream can be substituted with milk for a lighter version.
- Adjust seasoning according to taste preferences.
- For extra flavor, consider mixing in cooked bacon bits or diced green onions.
- This casserole can be prepared ahead of time and refrigerated before baking.
