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Twice-Baked Potato Casserole

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

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( 29 Ratings)

29 Ratings

5 Stars 14%

4 Stars 24%

3 Stars 38%

2 Stars 17%

1 Stars 7%

Member Reviews ( 3 )
949f7240-effa-497a-aee9-86b3bf1cfdb0
  • 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)

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Directions

  • 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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

Be the first to review this recipe!
1 - 3 of 3 Reviews View All
Posted 7/30/2011 7:41:14 PM REPORT ABUSE xelagirl said:
Rating:
Yum! This recipe was easy to make and a huge hit with the family. Plus, when made with reduced fat sour cream and cheese, it's quite healthy!
This reply was: Helpful  Inspiring
Posted 10/24/2010 8:09:45 PM REPORT ABUSE vroom10 said:
Rating:
these potatoes were easy to make, and we all loved them. I didn't have fresh chives, so I just used sour cream with chives.
This reply was: Helpful  Inspiring
Posted 5/19/2010 8:49:17 PM REPORT ABUSE sammycooks40 said:
Rating:
It brings he best of both worlds together. Potatos and cheese,without the messing with scooping,mixing, and stuffing Potatoes.
This reply was: Helpful  Inspiring
1 - 3 of 3 Reviews View All

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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