Twice-Baked Potato Casserole is a creamy, rich side dish—perfect for the holidays or any other big gathering! Gold potatoes are whipped together with sour cream, cream cheese, butter, and chives until smooth. The dish is topped with cheddar cheese and baked until bubbly and delicious.
Why KJ Loves
Twice Baked Potato Casserole
All of the yumminess of a twice baked potato in a casserole form?! Count me in! I love how cheesy, decadent and smooth these potatoes are. Trust me, you’re going to want to go back for seconds with these!
Liven Up Your Mashed Potatoes
Mashed potatoes are a classic side. And I love a good traditional dish. But imagine all your favorite potato toppings in one loaded casserole—melty cheese and sour cream with a mild bite from some chives…
Twice-baked potato casserole takes your potatoes to the next level. All I can say is that I want to eat spoonfuls of this dish.
But why stop the fun after the holidays? Serve this twice-baked potato casserole recipe any night of the week for an easy, fun twist on regular potatoes.
Twice-Baked Potato Casserole Ingredients
Twice-baked potato casserole is addicting and will quickly become a family favorite. All you need is a few simple ingredients to make a decadently delicious side dish.
You’ll need five pounds of gold potatoes, peeled and chopped into 1-inch pieces. Gold potatoes are best for this recipe since they are extra buttery and creamy. But if you need to use russet potatoes, the dish will still turn out great.
Make sure your butter is softened. I prefer salted!
Use softened, full-fat cream cheese here. (It’s the holidays! Not time to skimp!)
The sour cream gives the mashed potatoes a little tang and creaminess.
Use fresh chives for this recipe. They’ll add a bright pop of color and flavor.
Shredded cheddar cheese
Any insanely good potato casserole requires cheese. Obviously.
The Secret To Fluffy Potatoes
Don’t add your potatoes straight into a pot of boiling water!
This will cause all the starches in the potatoes to seize up and result in a grainy mashed potato.
Do add the peeled and diced potatoes to an empty pot, cover with water and then bring to a boil. This process allows the starches in the potatoes to cook gently. You’ll end up with light and fluffy mashed potatoes!
You can make your twice-baked potato casserole in advance by following these directions.
- Make this recipe all the way up to the point of adding the cheese on top.
- Instead of baking, allow the potatoes to cool slightly, wrap the dish in foil, cover, and refrigerate.
- Bake the day of (uncovered) to bring to temperature and get the cheese melted. You will need to add roughly 10 minutes to your baking time if they are coming cold from the refrigerator.
Want to take this twice-baked potato casserole recipe to the next level? Add some crumbled, cooked bacon into the potatoes and on top!
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