Twice-Baked Potato Casserole

Twice-Baked Potato Casserole


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Everyone's favorite potato recipe just got a whole lot better! This casserole uses the traditional twice-baked ingredients to create a creamy, slightly crisp mashed potato dish. Perfect for any occasion and every eater.

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Time needed

10 min preparation + 75 min cooking

Serving Size / Yield

8 servings


  • 6 large potatoes
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 C. butter, softened
  • 2 C. shredded cheddar cheese, divided
  • 1 C. milk, room temperature
  • 1/2 C. sour cream
  • 5 green onions, chopped and divided

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Preheat your oven to 425°F. Using a fork, poke several deep holes throughout each potato. Bake directly on the oven rack for 60 minutes. Remove and let cool for about five minutes. Reduce oven temperature to 375°F and grease the inside of a casserole dish. Cut each potato in half lengthwise and scoop out the insides. Discard the skins and transfer potato pulp to a large bowl. Mash the potatoes with salt, pepper, butter, and one cup of cheese. Whisk in milk and mix until fluffy. Add sour cream and half of the onions, stirring until well combined. Place potato mixture into your prepared baking dish and top with remaining cheese and onions. Bake for 15 minutes or until the cheese has melted to your preferred crispiness. Let stand for five minutes before serving.

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