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Twice-Baked Potato Casserole

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By Betty Crocker Kitchens
Updated Nov 19, 2009
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Capture the fabulous flavor of twice-baked potatoes without having to fill individual shells.

Twice-Baked Potato Casserole

  • Prep Time 15 min
  • Total 55 min
  • Servings 14
  • Ingredients 7
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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)

Instructions

  • Step 
    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.
  • Step 
    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.)
  • Step 
    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.
  • Step 
    4
    Bake uncovered 10 to 15 minutes or until thoroughly heated and cheese is melted.

Nutrition

130 Calories
6g Total Fat
5g Protein
16g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
250mg
11%
Potassium
280mg
8%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
6%
Sugars
1g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
0%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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