Filling and comforting, this Twice Baked Potato Casserole makes a perfect no-fuss side dish for a holiday meal. Simple ingredients - incredible taste!
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 your favorite potato toppings - minced onion, cheese, sour cream, and herbs. Bake this easy cheesy potato casserole until a golden crust forms and you won’t be able to stop eating this perfect side dish. These cheesy potatoes are one of my favorite foods and this casserole dish might just become your favorite once you've tasted it.
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 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 easy twice-baked potato casserole recipe tomorrow. This is the best twice-baked potato casserole for a busy night of the week. You can make it in smaller portions or larger portions for any meal.
What's special about this Baked Potato Casserole
I 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!
- Potatoes. I usually use Russet potatoes for this loaded baked potato casserole, but I think any potato should work fine, including red potatoes. Or you can use leftover mashed potatoes.
- Cheese. Gruyere, Cheddar cheese, Gouda, cream cheese, and even Mozzarella cheese can be used in this hearty casserole. Choose the cheese you love most for this best side dish.
- Sour Cream. This ingredient is very important.
- 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/green onions instead or skip them 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. To taste.
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.
2. Peel the potatoes and shred them. Place them into a large bowl.
3. Add the minced onion, fresh herbs, salt, and pepper. Mix it gently, using two forks.
4. Now add the cheese and the sour cream, and mix gently again.
5. Transfer the potato mixture to a 9-inch square pan or 2-quart casserole baking dish.
6. Bake in a preheated 425ºF oven for about 30-35 minutes, until golden brown.
About aluminum foil
I know many of you may be wondering why I do not wrap 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.
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 feel completely soft when pierced.
Learn more: 14 tips for the Best Baked Potatoes
The trick to making a Perfect Potato Casserole
- Mix gently. 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.
- Use room temperature ingredients. Using room temp ingredients makes it easier for cheese and sour cream to mix into the potatoes.
Add-ins and substitutions
- Substitute the sour cream. You can use plain Greek yogurt for the sour cream. You can also use heavy cream, but this will make it thinner.
- Add bacon. Add chopped and cooked bacon to this twice-baked potato casserole recipe for added savory flavor.
- Add spices. Add some black pepper, red pepper flakes, cumin powder, or paprika.
How to store and reheat
Store this easy casserole dish refrigerated and wrapped with plastic wrap or Beeswax Food Wrap (that’s what I use) for up to 4 days, or in an airtight container. When ready to enjoy, you can reheat this family favorite on the stovetop or place it in the oven for about 5-7 minutes (350°F).
More Tasty Potato Recipes
- Rosemary Fondant Potatoes
- Roasted Fingerling Potatoes
- Skillet Potatoes
- Roasted Baby 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
- 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.4 large potatoes
- 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.1 small onion, minced, 1 tsp. salt, ¼ cup chopped dill, ¼ cup chopped parsley, 1 tsp. pepper
- Now add the cheese and the sour cream, and mix gently again.2 cups shredded Cheddar cheese, 1 ½ cup sour cream
- 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.