Description
A comforting and delicious Twice-Baked Potato Casserole that serves as a perfect side dish or main course.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cooked and crumbled bacon (optional)
- 1/4 cup chopped green onions (for garnish)
Instructions
- Preheat your oven to 400°F.
- Wash the potatoes thoroughly and prick them several times with a fork. Bake the potatoes directly on the oven rack for about 45-60 minutes, or until they are tender when pierced with a fork.
- Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the insides into a large mixing bowl, leaving a thin layer of potato in the skins.
- To the bowl with the potato insides, add sour cream, cheddar cheese, milk, melted butter, garlic powder, onion powder, salt, and black pepper. Mash everything together until smooth and well combined. If using, fold in the crumbled bacon.
- Transfer the potato mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Bake the casserole in the preheated oven for 25-30 minutes, or until heated through and slightly golden on top.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions before serving.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- You can also add steamed broccoli or other vegetables to the potato mixture for added nutrition and flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Twice-Baked Potato Casserole, Comfort Food, Side Dish