Description
Cheesy Twice-Baked Potato Casserole is a creamy, comforting side dish made with fluffy baked potatoes mashed with cheese, sour cream, and butter, then baked again until bubbly and golden.
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1/2 cup sour cream
- 1/2 cup whole milk
- 4 tablespoons unsalted butter, melted
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 green onions, sliced
- 4 slices bacon, cooked and crumbled (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Rub potatoes with olive oil and bake directly on the oven rack for 50–60 minutes until tender.
- Let potatoes cool slightly, then peel and place flesh in a large bowl.
- Mash potatoes with butter, milk, sour cream, garlic, salt, and black pepper until smooth.
- Stir in green onions, bacon (if using), and half of the cheeses.
- Spread mixture evenly into a greased baking dish.
- Top with remaining cheddar and mozzarella cheese.
- Bake at 375°F (190°C) for 25–30 minutes until hot and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Use Yukon Gold potatoes for extra creaminess.
- Can be prepared ahead and baked before serving.
- Add jalapeños for a spicy variation.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American