• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

COOKTORIA logo

  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Vegan
    • Quick Dinners
    • Sweet treats
  • About
  • Quick Dinners
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest

Home » Side dish » Twice Baked Potato Casserole

Twice Baked Potato Casserole

Last updated on October 10, 2021. Originally posted on October 10, 2021 By Tania Sheff

Jump to Recipe Jump to Video

Filling and comforting, this Twice Baked Potato Casserole makes a perfect no-fuss side dish for a holiday meal. Simple ingredients - incredible taste!

Baked Potato Casserole with towel on a background

You’ll be surprised how fluffy, creamy, and tasty this Potato Casserole is. The secret here is to bake the potatoes first, shred them, and then mix in minced onion, cheese, sour cream, and herbs. Bake this goodness until a golden crust forms and you won’t be able to stop eating.

This Twice Baked Potato Casserole has a special place on our Thanksgiving table, and I hope you'll give it a try, friends. And you definitely don't have to wait until Thanksgiving! I say, bake the potatoes today, so you'll have them ready to go when you make this casserole tomorrow.

Video Tutorial

What's Special About this Baked Potato Casserole

I absolutely love this dish for several reasons:

  • It's very fluffy. Because we are using shredded baked potatoes (not mashed), the casserole has a lighter texture.
  • It’s cheesy. A generous amount of cheese is mixed right into the potato mixture.
  • It's creamy. Sour cream brings a lot of flavor and makes this casserole creamy.
  • It's tasty. The addition of minced onion and fresh herbs brings a lot of flavors to the dish.
  • It's filling. Perfect comfort food, you guys!
potato casserole on a spoon

Main Ingredients

Potatoes. I usually use Russet potatoes for this dish, but I think any potato should work fine.

Cheese. Gruyere, Cheddar, Gouda, and even Mozzarella can be used in this recipe. Choose the cheese you love most.

Sour Cream. This ingredient is very important, so no substitutions here.

Minced Onion. Minced onion softens while the casserole is baking and you can hardly tell it was used. It brings extra flavor and texture to the dish. However, if you do not like using onion, you can use chopped scallions instead or skip it altogether. Another option is to sauté the onion before adding it to the dish.

Fresh Herbs. I used a combination of fresh parsley and dill. You can skip one of them, if preferred.

Salt and Pepper.

How to Make Twice Baked Potato Casserole

1. Wash the potatoes thoroughly, wipe dry, place on a baking tray, and bake at 425ºF for about 1 hour (or until cooked through), turning once. Cool completely.

potatoes on a baking tray

2. Peel the potatoes and shred them. Place them into a large mixing bowl.

shredding potatoes

3. Add the minced onion, fresh herbs, salt, and pepper. Mix it gently, using two forks.

mixing shredded potatoes with onion and herbs

4. Now add the cheese and the sour cream, and mix gently again.

adding sour cream and cheese to potatoes

5. Transfer the potato mixture to a 9-inch square pan or 2-quart casserole dish.

placing potato mixture into a casserole

6. Bake in a preheated 425ºF oven for about 30-35 minutes.

potato casserole close up

About Aluminum Foil

I know many of you may be wondering why I do not wrap the potatoes in aluminum foil when I bake them. The answer is simple – you don’t need the foil to bake a potato. Some people believe doing so might save time, but it’s not true. When you wrap the potato in foil, you end up with softer skin (the foil traps moisture), but in this recipe, we are going to peel the skin off anyway, so it’s better to bake the potatoes without the foil.

Learn more: Why I Do Not Recommend Baking Potatoes In Aluminum Foil

How to Bake Potatoes

Preheat the oven to 425°F. Clean the potatoes thoroughly and pat them dry.

Prick the potatoes in a few places with a knife or fork.

Bake the potatoes directly on the oven rack, or you can place them on a baking sheet. Bake the potatoes for about 60 minutes, depending on size. Flip them over in 30 minutes or so. Check them for doneness by piercing them with a knife. Potatoes are done when the skins are dry and the insides feels completely soft when pierced.

Learn more: 14 tips for the best baked potatoes

The trick to Making a Perfect Potato Casserole

When mixing other ingredients with shredded potatoes, it is important to do it gently, preferably with the help of two forks. The goal is to keep the potatoes light and fluffy, and not to turn them into a puree.

How to Store and Reheat

Store this Potato Casserole refrigerated and wrapped with saran wrap or Beeswax Food Wrap (that’s what I use) for up to 4 days. When ready to enjoy, you can reheat it on the stovetop or place it in the oven for about 5-7 minutes (350°F).

potato casserole with golden crust

More Tasty Potato Recipes

  • Rosemary Fondant Potatoes
  • Roasted Fingerling Potatoes
  • Skillet Potatoes
  • Parmesan Mashed Potato Cakes

If you’ve tried this recipe or any other recipe on Cooktoria, don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you take some photos of it, share them with me on Pinterest. I check every single one!

Twice Baked Potato Casserole

Tania Sheff
Filling and comforting, this Twice Baked Potato Casserole makes a perfect no-fuss side dish for a holiday meal. Simple ingredients – incredible taste!
4.56 from 193 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Baking Potatoes 1 hr
Total Time 1 hr 45 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 414 kcal

Ingredients
  

  • 4 large potatoes (about 2 lbs.)
  • 1 small onion, minced
  • 1 tsp. salt or to taste
  • 1 tsp. pepper or to taste
  • ¼ cup chopped dill
  • ¼ cup chopped parsley
  • 2 cups shredded Cheddar cheese or your favorite kind
  • 1 ½ cup sour cream

Instructions
 

  • Wash the potatoes thoroughly, wipe dry, place on a baking tray, and bake at 425ºF for about 1 hour (or until cooked through), turning once. Cool completely.
  • Peel the potatoes and shred them. Place them into a large mixing bowl.
  • Add the minced onion, fresh herbs, salt, and pepper. Mix it gently, using two forks.
  • Now add the cheese and the sour cream, and mix gently again.
  • Transfer the potato mixture to a 9-inch square pan or 2-quart casserole dish.
  • Bake in a preheated 425ºF oven for about 30-35 minutes.

Notes

HOW TO BAKE POTATOES

Preheat the oven to 425°F. Clean the potatoes thoroughly and pat them dry.
Prick the potatoes in a few places with a knife or fork.
Bake the potatoes directly on the oven rack, or you can place them on a baking sheet. Bake the potatoes for about 60 minutes, depending on size. Flip them over in 30 minutes or so. Check them for doneness by piercing them with a knife. Potatoes are done when the skins are dry and the insides feels completely soft when pierced.

Nutrition

Calories: 414kcalCarbohydrates: 35gProtein: 17gFat: 24gSaturated Fat: 15gCholesterol: 69mgSodium: 626mgPotassium: 1190mgFiber: 7gSugar: 2gVitamin A: 1097IUVitamin C: 34mgCalcium: 422mgIron: 9mg
Tried this recipe?Leave a comment below, I can't wait to hear from you!
« Easy Kale and Sausage
The Best Vegetable Fritters »
195.1K shares
  • Share

Filed Under: All Recipes, Dinner, Side dish, Top Recipes, Vegetarian

Reader Interactions

Comments

  1. Jane says

    May 11, 2022 at 12:27 pm

    I'm loving your recipes and as a potato farmers wife, I'm always looking for fun and different ways to prepare this amazing vegetable.
    Thank You!

    Reply
    • Tania Sheff says

      May 11, 2022 at 3:03 pm

      I am happy to help, Jane!

      Reply
  2. Bonita says

    March 21, 2022 at 10:21 pm

    Can this casserole be made and frozen ?

    Reply
    • Tania Sheff says

      March 27, 2022 at 12:04 pm

      HI Bonita! Yes, you can freeze it. Happy cooking!

      Reply
  3. Ann Murray says

    March 03, 2022 at 8:55 pm

    4 stars
    Really really great recipe. I found it was improved slightly with the addition of 1/2 cup crumbled bacon mixed into the potato mixture and about 1 or 2 tablespoons bacon sprinkled on top before baking. I'll probably toss on some scallions next time.

    Reply
    • Tania Sheff says

      March 05, 2022 at 5:43 pm

      Thank you for the feedback, Ann!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

SEARCH COOKTORIA

Hello friend!

My name is Tania. I create quick, healthy, and wholesome meals. Let's get to know each other, shall we? Read More…

BEST HEALTHY RECIPES

Red Lentil Soup

Apple Oat Smoothie

Chocolate Smoothie Bowl

Shrimp Fajita Stuffed Spaghetti Squash

Refreshing Chickpea Salad

Potatoes with Mushrooms (Vegan & Easy Recipe)

More Posts from this Category

LET'S KEEP IN TOUCH

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

POPULAR RECIPES

Baked Cod on a tray topped with breadcrumbs

Baked Cod

Quick & Easy Creamy Spinach Orzo

Roasted Green Beans and Potatoes

Lifting Angel Hair Pasta with tongs

Easy Angel Hair Pasta Recipe

Twice Baked Potato Casserole

Plantain Chips in a Bowl

Baked Plantain Chips

More Posts from this Category

Footer

↑ back to top

Privacy Policy

Privacy Policy

Newsletter

Sign Up! for emails and updates

Get in Touch

Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © Cooktoria LLC 2021

195094 shares