Twice-Baked Potato Casserole

Capture the fabulous flavor of twice-baked potatoes without having to fill individual shells.

  • Prep Time 15 min
  • Total Time 55 min
  • Servings 14

Ingredients

6
medium baking potatoes (2 1/2 to 3 lb), peeled, cut into fourths
1/2
cup milk, heated
1
teaspoon salt
1/8
teaspoon pepper
1/2
cup sour cream
3
tablespoons chopped fresh chives
1 1/2
cups finely shredded Cheddar cheese (6 oz)
  • 1 In 4-quart saucepan, place potato pieces and add enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender. Drain and return to saucepan.
  • 2 Heat potatoes over low heat about 1 minute to dry potatoes, shaking pan often to keep potatoes from sticking and burning. (This will help make mashed potatoes fluffy.)
  • 3 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Add milk, salt and pepper to potatoes. Mash with potato masher until no lumps remain. Beat in sour cream, chives and 1/2 cup of the cheese. Spoon into baking dish. Sprinkle with remaining 1 cup cheese.
  • 4 Bake uncovered 10 to 15 minutes or until thoroughly heated and cheese is melted.

Expert Tips

Instead of the Cheddar cheese, you could use Colby or Colby-Monterey Jack cheese blend instead.

It's best not to use an electric mixer to mash the potatoes; they can quickly become gummy instead of smooth and creamy.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
250mg
250%;
Total Carbohydrate
16g
16%
(Dietary Fiber
2g
2%
  Sugars
1g
1%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
4%;
Calcium
8%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.