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Twice Baked Potato Casserole

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Twice Baked Potato Casserole is a creamy, cheesy, and comforting dish that combines the delicious flavors of a classic twice-baked potato into a convenient casserole form. With a rich texture and savory taste, it's perfect for any occasion.

Ingredients

  • 5 large russet potatoes, peeled and cubed
  • 1/2 cup sour cream
  • 1/2 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup milk
  • 1/4 cup butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup cooked and crumbled beef
  • 1/4 cup chopped green onions
  • Extra cheese for topping (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large pot, bring water to a boil and add the cubed potatoes. Cook until the potatoes are tender (about 10-12 minutes). Drain the potatoes and return them to the pot.
  3. Mash the potatoes with a potato masher or use a hand mixer until smooth. Add the sour cream, cream cheese, cheddar cheese, mozzarella cheese, milk, melted butter, garlic powder, onion powder, salt, and pepper. Mix until fully combined and smooth.
  4. Gently fold in the crumbled beef and chopped green onions.
  5. Transfer the mashed potato mixture into a greased 9x13-inch casserole dish, spreading it evenly.
  6. If desired, sprinkle extra cheese on top.
  7. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
  8. Let the casserole cool for a few minutes before serving. Garnish with additional green onions if desired.

Notes

 

  • You can use different cheeses like pepper jack or gouda for a twist on the flavor.
  • Add fresh herbs like thyme or rosemary for extra flavor.
  • This casserole can be made ahead of time and refrigerated before baking.
  • It can also be frozen for up to 2-3 months.

Nutrition

Find it online: http://recipesbyjanet.com/twice-baked-potato-casserole/