There’s just something magical about comfort food, isn’t there? I mean, when you think of cozy nights in, what comes to mind? For me, it’s definitely this easy twice baked potato casserole recipe! It’s like a warm hug on a plate. The beauty of this dish is how simple it is to whip up, yet it feels so indulgent. Creamy, cheesy goodness stuffed into tender potato skins, topped with melty cheese—it’s pure bliss! Trust me, whether you’re feeding a crowd or just treating yourself, this casserole is a guaranteed winner. You can even make it ahead of time! Let’s dive into the details, shall we?
Ingredients List
- 4 large potatoes (Russet or Yukon Gold work best)
- 1 cup sour cream (for that creamy texture)
- 1 cup shredded cheddar cheese (plus more for topping—because who doesn’t love extra cheese?)
- 1/2 cup milk (whole milk will give you the richest flavor)
- 1/4 cup butter (unsalted, melted for mixing)
- 1/4 cup chopped green onions (they add a nice fresh bite)
- Salt to taste (don’t be shy—seasoning is key!)
- Pepper to taste (a little kick goes a long way)
How to Prepare the Easy Twice Baked Potato Casserole Recipe
Prepping the Potatoes
First things first, preheat your oven to 400°F (200°C). Now, grab those lovely large potatoes and place them directly on the oven rack. Bake for about 1 hour, or until they’re nice and tender when poked with a fork. Once they’re done, take them out and let them cool for a bit—maybe 10-15 minutes—so you don’t burn your fingers! Then, carefully cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving just enough potato on the skin to hold its shape.
Mixing the Filling
Now, let’s make that filling super creamy! To the bowl of potato insides, add in the sour cream, shredded cheddar cheese (don’t forget to save some for the top!), milk, melted butter, and chopped green onions. Sprinkle in some salt and pepper to taste. Use a fork or a potato masher to mix everything together until it’s a smooth and luscious mixture. You want it to be creamy but still hold some texture—trust me, it makes a big difference!
Assembling the Casserole
Time to fill those potato skins! Spoon the creamy filling back into each potato half, packing it in generously. Once they’re all filled, sprinkle the remaining cheese on top—because more cheese is always a good idea! Arrange them in a baking dish to make sure they stay upright.
Baking Instructions
Now, pop the casserole back into the oven and bake for another 20 minutes at 400°F (200°C). You’re looking for that cheese to melt and get bubbly, and the tops to turn a delightful golden brown. When the time’s up, take them out and let them cool for a few minutes before serving. Your kitchen will smell heavenly, and your taste buds will thank you!
Tips for Success
- Try Different Cheeses: While cheddar is a classic choice, feel free to mix in some mozzarella or even pepper jack for a spicy kick!
- Healthier Twist: Swap out sour cream for Greek yogurt for a lighter version without compromising on creaminess.
- Boost Flavor: Add crispy bacon bits or diced ham to the filling for a savory surprise that elevates the whole dish.
- Herb it Up: Fresh herbs like chives or parsley can really make the flavors pop—just sprinkle some in the filling or as a garnish!
- Make-Ahead Magic: Prepare the casserole in advance and store it in the fridge before baking. It’s a lifesaver for busy weeknights!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients you use, so these numbers are just estimates. However, here’s a typical breakdown for one serving of this easy twice baked potato casserole recipe (based on 8 servings):
- Calories: 250
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 400mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 2g
- Protein: 6g
These numbers can change depending on substitutions or additions you might make, so feel free to adjust based on your preferences! Enjoy your delicious, comforting casserole without worries!
FAQ Section
Can I use other types of potatoes for this casserole?
Absolutely! While I love Russet or Yukon Gold for their creamy texture, you can definitely experiment with red potatoes or even sweet potatoes for a unique twist. Just keep in mind that cooking times may vary slightly.
Can I prepare this casserole in advance?
Yes, you can! Prepare everything up to the baking stage and then cover it with plastic wrap or foil. Store it in the refrigerator for up to 24 hours. When you’re ready to bake, just pop it in the oven—no need to worry about that last-minute rush!
How do I know when the casserole is done baking?
You’ll know it’s ready when the cheese is melted and bubbly, and the tops are a beautiful golden brown. If you want to be extra sure, you can use a food thermometer; it should read about 165°F (74°C) in the center.
Can I freeze leftovers?
Yes, you can! Just let the casserole cool completely, then cover it tightly with foil or plastic wrap and freeze. When you’re ready to enjoy it again, let it thaw in the fridge overnight before baking it again to heat through.
What can I serve with this easy twice baked potato casserole?
This casserole is super versatile! It pairs wonderfully with a fresh green salad or steamed vegetables. You can also serve it alongside grilled chicken or steak for a hearty meal. It’s a comforting side that complements just about anything!
Why You’ll Love This Recipe
- Quick Preparation: This easy twice baked potato casserole recipe comes together in no time! With just a bit of baking and mixing, you’ll have a delicious dish ready to go.
- Delicious Flavor: The combination of creamy sour cream, rich cheddar cheese, and fresh green onions creates a mouthwatering flavor that’s impossible to resist!
- Versatile Dish: You can easily customize this dish! Add in your favorite toppings, mix in some bacon or ham, or use different cheeses to suit your taste.
- Make-Ahead Friendly: Prepare it in advance for busy nights! You can refrigerate it and bake it when you’re ready, saving you time and effort.
- Perfect for Any Occasion: Whether it’s a family dinner, a potluck, or a holiday gathering, this casserole is always a hit with both kids and adults alike.
- Comforting and Satisfying: There’s just something so comforting about digging into a warm bowl of this creamy potato goodness. It’s like a hug for your tummy!
Storage & Reheating Instructions
Leftovers? No problem! To store your easy twice baked potato casserole, let it cool completely before covering it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. Just make sure it’s sealed well to keep all that deliciousness intact!
When you’re ready to enjoy it again, simply preheat your oven to 350°F (175°C). If it’s coming straight from the fridge, you might want to let it sit out for about 15-20 minutes while the oven heats up. This helps it warm more evenly. Pop it in the oven for about 20–25 minutes, or until it’s heated through and the cheese is melty again. If you’re in a hurry, you can microwave individual portions, but I recommend the oven for that crispy topping!
And if you happen to have leftovers that are just too good to let go, you can freeze the casserole! Just make sure it’s well wrapped and stored in an airtight container. It’ll last up to 2 months in the freezer. When you’re ready to eat, let it thaw in the fridge overnight and then reheat as mentioned above. Enjoy your cozy comfort food anytime!
Print
Easy Twice Baked Potato Casserole Recipe for Cozy Nights
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and delicious twice baked potato casserole.
Ingredients
- 4 large potatoes
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup chopped green onions
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Bake the potatoes for about 1 hour until tender.
- Let the potatoes cool slightly, then cut them in half and scoop out the insides into a bowl.
- Add sour cream, cheese, milk, butter, green onions, salt, and pepper to the potato insides.
- Mix until smooth and creamy.
- Fill the potato skins with the mixture.
- Top with remaining cheese.
- Bake for an additional 20 minutes until heated through.
Notes
- For a healthier option, use Greek yogurt instead of sour cream.
- Add bacon bits for extra flavor.
- This dish can be made ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: easy twice baked potato casserole recipe
