Twice Baked Potato Casserole
Filling and comforting, this Twice Baked Potato Casserole makes a perfect no-fuss side dish for a holiday meal. Simple ingredients – incredible taste!
Servings: 6 servings
- 4 large potatoes (about 2 lbs.)
- 1 small onion, minced
- 1 tsp. salt or to taste
- 1 tsp. pepper or to taste
- 1/4 cup chopped dill
- 1/4 cup chopped parsley
- 2 cups shredded Cheddar cheese or your favorite kind
- 1 1/2 cup sour cream
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.
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.
Calories: 414kcal | Carbohydrates: 35g | Protein: 17g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 69mg | Sodium: 626mg | Potassium: 1190mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1097IU | Vitamin C: 34mg | Calcium: 422mg | Iron: 9mg