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–+ servings

Twice-Baked Potato Casserole

A creamy and cheesy twice-baked potato casserole, perfect for a comforting side dish or a hearty main course.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 4 lbs Russet Potatoes
  • 1 cup Butter melted
  • 1 cup Sour Cream
  • 2 cups Shredded Cheddar Cheese
  • 0.5 cup Chopped Green Onions
  • 0.25 tsp Salt
  • 0.125 tsp Black Pepper

Instructions
 

Preparation Steps

  • Preheat oven to 400°F (200°C). Wash and pierce potatoes several times with a fork. Bake for 1 hour, or until tender.
  • Remove potatoes from oven and let cool slightly. Cut in half lengthwise and scoop out the flesh, leaving about 1/4 inch shell.
  • In a large bowl, mash the potato flesh with butter, sour cream, cheese, green onions, salt, and pepper.
  • Fill potato skins with the mixture. Bake for 20-25 minutes, or until heated through and bubbly.

Notes

This casserole can be made ahead of time and reheated. For extra flavor, add bacon bits or chives.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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