Why You’ll Love This Recipe
If you love the classic twice-baked potatoes, you’ll adore this casserole. It takes all the best parts—creamy potatoes, savory beef, tangy sour cream, and melty cheese—and combines them into an easy-to-serve casserole. Plus, it’s versatile enough to be served as a main or side dish at any holiday or family gathering. It’s a guaranteed hit for potlucks, dinners, and everything in between.
Ingredients
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4 medium russet potatoes (or Yukon golds)
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2 tablespoons olive oil
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1 tablespoon kosher salt (for seasoning the potatoes)
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½ cup cooked and crumbled beef
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2 cups shredded sharp cheddar cheese
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½ cup mayonnaise
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½ cup sour cream
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3 green onions, sliced
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Salt and pepper, to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 400°F.
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Rub the potatoes with olive oil and salt, then place them on a baking sheet. Bake for 1 hour or until fork-tender.
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Once baked, let the potatoes cool for a few minutes before cutting them into cubes.
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Reduce oven temperature to 350°F.
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In a large bowl, combine the cubed potatoes, mayonnaise, sour cream, 1 cup of shredded cheese, crumbled beef, and green onions. Season with salt and pepper to taste.
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Transfer the mixture to a 9x9 or 9x13 baking dish. Top with the remaining shredded cheese and beef.
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Cover with foil and bake for 30 minutes, removing the foil for the last 10 minutes.
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Sprinkle with remaining green onions before serving.
Servings and Timing
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Servings: 6-8 servings
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Prep Time: 15 minutes
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Cook Time: 1 hour 30 minutes (including baking)
Variations
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Vegetarian Version: Skip the beef and add extra vegetables like broccoli or bell peppers.
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Spicy Twist: Add diced jalapeños for a little heat.
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Cheese Choices: Swap sharp cheddar for mozzarella, gouda, or pepper jack cheese for different flavor profiles.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
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Reheating: Reheat in the oven at 350°F for 20-30 minutes, or microwave individual servings for 1-2 minutes.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to the point of baking, refrigerate it for up to 48 hours, and bake it when ready.
Can I freeze Twice Baked Potato Casserole?
Yes, this casserole freezes well. After assembling, cool it completely, then freeze in an airtight container for up to 3 months. Thaw overnight and bake as directed.
How do I make this dish spicier?
Add diced jalapeños or a dash of hot sauce to the mixture before baking to give it some heat.
Can I use a different type of potato?
Yes, Yukon gold potatoes are also a great choice, or you can use any variety you prefer.
Can I make this without sour cream or mayonnaise?
If you prefer, you can substitute with Greek yogurt or cream cheese for a similar creamy texture.
Can I skip the second round of baking?
Yes, you can skip the second round of baking if you prefer to serve the casserole as a potato salad.
How do I get the crispy skin effect?
To achieve the crispy skin, leave the potato skins on when preparing the casserole. If you prefer, you can peel them off after baking.
What can I serve with Twice Baked Potato Casserole?
This casserole pairs well with roasted meats like chicken, or you can enjoy it on its own as a main dish.
How long will leftovers last?
Leftovers will stay fresh for about 3-4 days in the refrigerator when stored properly.
Can I add extra cheese on top?
Yes, feel free to add more cheese to the top during the second round of baking for an even cheesier experience.
Conclusion
Twice Baked Potato Casserole is a hearty, flavorful dish that will become a favorite in your household. With the perfect balance of creamy, cheesy, and crispy elements, it’s sure to be a hit every time you serve it. Whether you’re feeding a crowd or enjoying a cozy meal at home, this casserole is a must-try!
Twice Baked Potato Casserole Recipe
Twice Baked Potato Casserole combines the best flavors of twice-baked potatoes into a simple, cheesy casserole. With creamy potatoes, savory beef, tangy sour cream, and melty cheese, this comforting dish is perfect for potlucks, family dinners, and holidays.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6-8 servings
- Category: Comfort Food, Side Dish, Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 medium russet potatoes (or Yukon golds)
2 tablespoons olive oil
1 tablespoon kosher salt (for seasoning the potatoes)
½ cup cooked and crumbled beef
2 cups shredded sharp cheddar cheese
½ cup mayonnaise
½ cup sour cream
3 green onions, sliced
Salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C). Rub the potatoes with olive oil and kosher salt, and place them on a baking sheet. Bake for 1 hour, or until fork-tender.
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Cool and Cube: Once the potatoes are baked, let them cool for a few minutes before cutting them into cubes.
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Reduce Oven Temperature: Preheat the oven to 350°F (175°C).
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Prepare Mixture: In a large bowl, combine the cubed potatoes, mayonnaise, sour cream, 1 cup of shredded cheese, crumbled beef, and sliced green onions. Season with salt and pepper to taste.
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Assemble the Casserole: Transfer the potato mixture to a 9x9 or 9x13-inch baking dish. Top with the remaining shredded cheese and beef.
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Bake: Cover with foil and bake for 30 minutes. Remove the foil for the last 10 minutes to allow the cheese to melt and the top to crisp up.
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Garnish: Sprinkle with remaining green onions before serving.
Notes
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Vegetarian Version: Skip the beef and add extra vegetables such as broccoli or bell peppers.
-
Spicy Twist: Add diced jalapeños for a bit of heat.
-
Cheese Variations: Swap sharp cheddar for mozzarella, gouda, or pepper jack for a different flavor profile.
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Freezing: You can freeze this casserole for up to 3 months. Thaw overnight and bake as directed.
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Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
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