Indulge in the creamy, cheesy goodness of this twice baked potato casserole recipe. Perfect for family gatherings or a cozy dinner, this dish combines the classic flavors of twice baked potatoes with the convenience of a casserole. Loaded with cheese, sour cream, and chives, it’s a comforting dish that will warm your heart and satisfy your cravings. Let’s dive into the details of making this delightful recipe!
Ingredients
– 4 large russet potatoes
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1/4 cup butter, softened
– 1/4 cup chopped green onions
– Salt and pepper to taste
– 1/2 cup cooked bacon bits
– 1/2 cup additional cheese for topping
Servings and Cooking Time
This recipe serves 6-8 people. Preparation time is approximately 20 minutes, and cooking time is about 1 hour.
Nutritional Value
Each serving (approximately 1 cup) contains:
– Calories: 320
– Protein: 10g
– Fat: 18g
– Carbohydrates: 34g
– Fiber: 3g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Wash and pierce the russet potatoes with a fork.
3. Bake the potatoes directly on the oven rack for about 45 minutes until tender.
4. Let the potatoes cool slightly, then cut them in half lengthwise.
5. Scoop out the insides into a mixing bowl, leaving a thin layer of potato in the skins.
6. Mash the scooped potato with butter, sour cream, milk, salt, and pepper until creamy.
7. Stir in half of the cheese, green onions, and bacon bits.
8. Spoon the mixture back into the potato skins.
9. Top with remaining cheese and bake for an additional 15 minutes until golden.
10. Garnish with extra green onions and serve hot.
Alternative Ingredients
Feel free to substitute sour cream with Greek yogurt for a healthier option. You can also use different types of cheese like mozzarella or pepper jack for added flavor. For a vegetarian version, omit bacon and add more veggies such as spinach or bell peppers.
Serving and Pairings
This twice baked potato casserole pairs wonderfully with a fresh green salad or steamed vegetables. It also complements grilled meats or can be enjoyed as a hearty main dish on its own.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through. This casserole can also be frozen for up to 2 months; just ensure it’s tightly covered.
Cooking Mistakes
- Overcooking the potatoes can make them dry; check for tenderness with a fork.
- Not seasoning the potato mixture properly can result in bland flavor.
- Be careful not to overfill the potato skins to avoid spillage.
- Using cold ingredients can result in a lumpy texture; let them come to room temperature.
- Don’t skip the second baking; this enhances the flavors and texture.
Helpful Tips
- Use a potato masher for a smoother texture.
- Experiment with toppings like breadcrumbs for added crunch.
- Try adding herbs like thyme or rosemary for extra flavor.
- Make ahead of time and refrigerate before baking for convenience.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance and refrigerate it. Just bake it on the day you plan to serve it.
What if I don’t have cheddar cheese?
You can substitute cheddar with any cheese you prefer, such as Monterey Jack or Gouda, for a different flavor profile.
How can I make this dish spicier?
To add some heat, incorporate diced jalapeños or a sprinkle of cayenne pepper into the potato mixture.
Can I use different types of potatoes?
Absolutely! Yukon gold or sweet potatoes can also work well, providing a different taste and texture.
Is this recipe gluten-free?
Yes, this twice baked potato casserole is gluten-free as long as all the ingredients used are certified gluten-free.
Conclusion
This twice baked potato casserole recipe is a delightful twist on a classic dish, combining creamy potatoes with savory toppings for an irresistible comfort food. Whether it’s for a family dinner or a festive gathering, it’s sure to be a hit. Enjoy every cheesy, flavorful bite!
Twice Baked Potato Casserole
Ingredients
- 4 large russet potatoes
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup butter softened
- 1/4 cup chopped green onions
- Salt and pepper to taste
- 1/2 cup cooked bacon bits
- 1/2 cup additional cheese for topping
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and pierce the russet potatoes with a fork.
- Bake the potatoes directly on the oven rack for about 45 minutes until tender.
- Let the potatoes cool slightly, then cut them in half lengthwise.
- Scoop out the insides into a mixing bowl, leaving a thin layer of potato in the skins.
- Mash the scooped potato with butter, sour cream, milk, salt, and pepper until creamy.
- Stir in half of the cheese, green onions, and bacon bits.
- Spoon the mixture back into the potato skins.
- Top with remaining cheese and bake for an additional 15 minutes until golden.
- Garnish with extra green onions and serve hot.
