This twice baked potato casserole is ultra creamy, cheesy, and comforting. A perfect make-ahead side dish for holidays, potlucks, or family dinners.

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

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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.

Make-ahead and freezer friendly.

Do not overmix potatoes.

Add smoked paprika for extra savory flavor.