Twice Baked Potato Casserole is a dish that perfectly marries comfort and flavor, making it an ideal addition to any family gathering or weeknight dinner. This casserole takes the beloved concept of twice-baked potatoes—a classic comfort food—and transforms it into a creamy, cheesy, and hearty dish that can be served as a main or side.
Ingredients
Scale:
4 large russet potatoes (about 2 pounds)
1/2 cup unsalted butter, melted
1 cup sour cream
1 cup cream cheese, softened
1/2 cup milk
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1/2 cup crispy bacon bits (optional)
1/4 cup chopped green onions or chives (optional)
Additional cheese for topping (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the russet potatoes thoroughly under running water to remove any dirt. Prick them several times with a fork to allow steam to escape and prevent them from bursting. Place them directly on the oven rack and bake for 45-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let cool for about 10-15 minutes.
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 small border of potato inside the skins.
To the bowl with the scooped potato, add melted butter, sour cream, cream cheese, milk, garlic powder, onion powder, salt, and pepper. Mash everything together until smooth and creamy. Stir in half of the shredded cheddar cheese until fully combined.
Spoon the creamy potato mixture back into the potato skins, mounding it slightly to create a generous filling.
Sprinkle the remaining cheddar cheese (and mozzarella, if using) on top of the filled potato skins.
