This twice baked potato casserole is a simple and delicious way to add plenty of cheesy and creamy goodness to potatoes.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Main Course
Keyword: Twice Baked Potato Casserole Recipe
1smallwhite onion diced
1teaspooncracked black pepper
¼cupchopped fresh dill
¼cupchopped fresh parsley
1½cupssour creamfull fat
Wash and dry all potatoes. Use a fork to poke holes on all sides of the potatoes.
Place two potatoes on a microwave-safe plate and heat on high for 3 minutes. Flip potatoes over and cook for another 3 minutes or until tender. Repeat these steps with the other 2 potatoes. Let potatoes cool before moving onto the next step.
Preheat the oven to 425°F.
Spray a 9 x 13 baking dish with non-stick cooking spray. Set aside.
Cut each cooled potato into quarters.
Using the larger holed side of a grater, shred potatoes. Hold the potato in your hand with the potato skin against your hand. The potato skin should just slide off as you shred potatoes. You don’t want the skin in this recipe so just toss these out.
In a large bowl, mix together all other ingredients with the shredded potatoes. Stir well.
Scoop the potato mixture into the baking dish. Bake for 35 to 40 minutes until the top of the casserole is lightly browned.
If you prefer to cook these in the oven, then you can. Cook them for around 40 minutes. For a make-ahead meal, you can prepare the potatoes, cook them, cool them, and keep them in the fridge for 2 to 3 days until you make the casserole.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested baking time approaches.