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.
Potatoes
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.
Butter
Make sure your butter is softened. I prefer salted!
Cream cheese
Use softened, full-fat cream cheese here. (It’s the holidays! Not time to skimp!)
Sour cream
The sour cream gives the mashed potatoes a little tang and creaminess.
Chopped chives
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.
Salt
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!
Sizing it Right
Any 3-quart baking dish works perfectly for this recipe.
Make-Ahead Method
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!
Recipe Video:
Twice Baked Potato Casserole
(1 votes, average: 5.00 out of 5)
Loading...
- Total Time: 1 hour, 20 minutes
- Yield: 8 servings 1x
Description
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.
Ingredients
- 5 pounds gold potatoes, peeled and chopped into 1-inch pieces
- 1 stick (8 tablespoons) butter, softened
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 teaspoon salt
- 3 teaspoons chopped chives
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400 degrees. Add the peeled and chopped potatoes to a large pot, cover with water and bring to a boil over medium-high heat. Boil the potatoes for 10-15 minutes, or until fork tender. Drain and return the potatoes back to the pot.
- Add in the butter, cream cheese, sour cream, salt and chopped chives. Use a hand mixer or potato masher to blend together until smooth and fluffy.
- Transfer the prepared potatoes to a 3-quart baking dish, evenly cover the top with the shredded cheese and bake for about 20 minutes, or until the cheese is melted and bubbly. Garnish with additional chopped chives and enjoy!
Notes
- Gold potatoes are preferred for this recipe, but russet potatoes can also be used.
- If you are making this dish in advance, make it all the way up to the point of where you transfer the potatoes to a 3-quart baking dish. Allow the potatoes to cool in the dish, cover with foil and store in the refrigerator. Take the potatoes out of the refrigerator 30 minutes prior to baking, top with the shredded cheese and then bake until melted and bubbly.
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
Nutrition
- Serving Size: 1
- Calories: 340
- Sugar: 1.2g
- Sodium: 515mg
- Fat: 29.7g
- Carbohydrates: 14.1g
- Fiber: 2g
- Protein: 5.9g
- Cholesterol: 82mg
Keywords: Twice Baked Potato Casserole
Did you make this recipe?
SHARE THE LOVE
If you made this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures! Thanks for following and cooking along with me.
Affiliate Links
This post may contain affiliate links, which mean that KJ and Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do.
Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
