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    Home » Side dish

    Twice Baked Potato Casserole

    Oct 5, 2022 by Tania Sheff · This post may contain affiliate links

    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!

    Twice Baked Potato Casserole in a baking dish

    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!
    Twice Baked 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 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.

    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.

    Twice Baked Potato Casserole close up shot

    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.

    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).

    Twice Baked Potato Casserole in a baking dish

    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!
    4.55 from 288 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!

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

    Reader Interactions

    Comments

    1. Dmj says

      November 25, 2021 at 8:26 am

      5 stars
      I have made this twice and it is a winner! I will make again today for thanksgiving! It’s really awesome!

      Reply
      • Tania Sheff says

        November 28, 2021 at 11:11 am

        Thank you so much, Dmj! Happy Thanksgivng!

        Reply
    2. Amanda says

      November 24, 2021 at 5:59 pm

      This looks fantastic! Would this be okay to make ahead and then just pop in the oven to cook the next day?

      Reply
      • Tania Sheff says

        November 28, 2021 at 11:12 am

        Hi Amanda! Yes, you can do that. Happy cooking!

        Reply
    3. JoAnn says

      November 22, 2021 at 3:01 pm

      Can I mix this all together the night before? Then cook it on Thanksgiving day. If so how long should the baking time be since I will be removing it from the refrigerator

      Reply
      • Tania Sheff says

        November 28, 2021 at 4:58 pm

        Hi JoAnn! Sorry for the late reply. Yes, you could do that.

        Reply
    4. Sharon says

      November 10, 2021 at 8:13 am

      Hi, I’m Sharon, I have not tried it yet but wondered how you shred the potatoes and should they be cooled

      Reply
      • Tania Sheff says

        November 14, 2021 at 1:08 pm

        Hi Sharon! It's best to cool the potatoes before shredding. Happy cooking!

        Reply
    5. Linda says

      July 01, 2021 at 4:03 pm

      I like dill but I'm afraid it would be too 'different' for the family - can you suggest any herb substitutes?

      Reply
      • Tania Sheff says

        July 02, 2021 at 12:00 pm

        Hi Linda! Just use parsley instead. Happy cooking!

        Reply
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