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4.57 from 126 votes

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!
Prep Time15 mins
Cook Time30 mins
Baking Potatoes1 hr
Total Time1 hr 45 mins
Course: Side Dish
Cuisine: American
Keyword: Potato Casserole
Servings: 6 servings
Calories: 414kcal
Author: Tania Sheff


  • 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


  • 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.




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