Creamy Twice Baked Potato Casserole For Comforting Meals
This creamy casserole combines the rich, buttery flavor of twice-baked potatoes with a velvety filling, making it a perfect dish for family gatherings or cozy dinners.
Equipment
- Mixing Bowl
- Baking Dish
- Oven
Ingredients
Potatoes
- 4 large Russet Potatoes Wash thoroughly and poke holes before baking.
Filling Ingredients
- 0.5 cup Unsalted Butter Softened at room temperature.
- 1 cup Sour Cream Opt for full-fat for best results.
- 2 cups Shredded Sharp Cheddar Cheese Reserve some for topping.
- 0.25 cup Chopped Green Onions Adds freshness and color.
Seasoning
- 1 teaspoon Salt Adjust to taste.
- 0.5 teaspoon Black Pepper Adjust to taste.
- 0.5 teaspoon Paprika For color and subtle smokiness.
Instructions
- Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, poke holes in each with a fork, and bake for 45-60 minutes until tender.
- Let the potatoes cool for 10-15 minutes, then cut in half and scoop out the insides into a mixing bowl.
- Add softened butter to the potato insides and mix until incorporated. Then add sour cream, cheddar cheese, green onions, salt, pepper, and paprika. Mix until creamy.
- Spoon the filling back into the potato skins, mounding it generously. Top with remaining cheddar cheese.
- Place the filled potatoes on a baking dish and bake for an additional 20-25 minutes until cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving. Enjoy warm!
Notes
Customize with different cheeses or add vegetables for extra nutrition. Leftovers can be stored in an airtight container for up to 3 days.