Twice Baked Potato Casserole delivers all the cozy, indulgent flavors of a classic loaded potato dish without the meat. Fluffy baked russet potatoes are mashed with butter, sour cream, milk, cheddar cheese, and green onions, then baked again until hot and bubbly. This casserole is rich, satisfying, and perfect for holidays, potlucks, or weeknight comfort food.
Ingredients for Twice Baked Potato Casserole
| Ingredient | Amount |
|---|---|
| Russet potatoes | 8 medium (about 6 lb) |
| Canola oil | 3 Tbsp |
| Salted butter, softened | 2 sticks |
| Sour cream | 1 cup |
| Whole milk | 1 cup |
| Cheddar cheese, grated | 1 cup + more for topping |
| Seasoned salt | 2 tsp |
| Green onions, sliced | 3 |
| Salt & black pepper | To taste |
- Total Time: 1 hr 25 mins
- Yield: 8–10 servings
- Diet: Vegetarian
Description
This twice baked potato casserole is ultra creamy, cheesy, and comforting. A perfect make-ahead side dish for holidays, potlucks, or family dinners.
Ingredients
8 medium russet potatoes (about 6 lb)
3 Tbsp canola oil
2 sticks salted butter, softened
1 cup sour cream
1 cup whole milk
1 cup grated cheddar cheese, plus more for topping
2 tsp seasoned salt
Salt and black pepper, to taste
3 green onions, sliced
Instructions
1. Preheat oven to 400°F.
2. Scrub potatoes, rub with oil, and bake 40 minutes until tender.
3. Lower oven temperature to 350°F.
4. Peel most potatoes, leaving skins on two for texture.
5. Add potatoes to bowl with butter, sour cream, cheese, and seasoning.
6. Mash roughly, then add milk gradually until creamy.
7. Transfer to greased baking dish.
8. Top with extra cheese.
9. Bake uncovered 20–25 minutes.
10. Garnish with green onions and serve.
Notes
Make-ahead and freezer friendly.
Do not overmix potatoes.
Add smoked paprika for extra savory flavor.
- Prep Time: 20 mins
- Cook Time: 1 hr 5 mins
- Category: Side Dish
- Method: Baked
- Cuisine: American
Step-by-Step Instructions
Preheat the oven to 400°F. Remove the butter, sour cream, and milk from the refrigerator so they come to room temperature.
Scrub the potatoes clean, dry them, and rub with canola oil. Place them on a baking sheet and bake for 40 minutes, or until a knife easily slides through.
Remove potatoes from the oven and reduce the oven temperature to 350°F.
Leave the skins on two of the potatoes for texture. Peel and discard the skins from the remaining potatoes. Cut all potatoes into thirds and place them in a large mixing bowl.
Add butter, sour cream, cheddar cheese, seasoned salt, salt, and pepper. Mash roughly until combined.
Gradually add milk, mashing between additions, until the potatoes reach your desired creamy consistency.
Transfer the mixture to a lightly greased 9×13-inch baking dish. Spread evenly and top with additional shredded cheddar cheese.
Bake uncovered for 20–25 minutes, until hot and lightly golden on top.
Remove from the oven, sprinkle with sliced green onions, and serve warm.
Helpful Tips
Use russet potatoes for the fluffiest texture.
Do not overmix or potatoes may become gluey.
This casserole can be assembled a day ahead and baked later.
Conclusion
This Twice Baked Potato Casserole proves you don’t need meat for rich, satisfying comfort food. Creamy, cheesy, and crowd-pleasing, it’s a versatile side dish that works for holidays, potlucks, and everyday dinners alike.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, assemble up to 24 hours ahead and refrigerate before baking.
Can I freeze it?
Yes, freeze tightly wrapped for up to 2 months.
What can replace bacon flavor?
Smoked paprika or extra green onions add depth without meat.
Can I use different cheese?
Yes, Monterey Jack, Colby Jack, or sharp white cheddar work well.