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Description
A creamy and comforting twice baked potato casserole, perfect as a side dish for any meal.
Ingredients
Scale
- 4 large baking potatoes
- 1/2 cup sour cream
- 1/4 cup butter, softened
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped chives
- Salt and pepper to taste
- 1/4 cup crumbled bacon (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the potatoes and prick them all over with a fork.
- Bake the potatoes directly on the oven rack for 50-60 minutes, or until tender.
- Let the potatoes cool slightly, then cut them in half lengthwise.
- Scoop out the flesh of each potato half, leaving a thin shell. Place the scooped potato flesh into a large bowl.
- Mash the potato flesh with sour cream, butter, and milk until smooth.
- Stir in the shredded cheddar cheese, chives, salt, and pepper.
- Spoon the mixture back into the potato shells.
- Place the filled potato shells in a baking dish.
- Bake for another 20-25 minutes, or until heated through and lightly golden on top.
- Top with crumbled bacon, if desired, before serving.
Notes
- For a make-ahead option, prepare the casserole up to step 8 and refrigerate. Bake as directed, adding an extra 10-15 minutes to the baking time.
- You can add other seasonings like garlic powder or onion powder to the potato mixture.
- Prep Time: 20 min
- Cook Time: 1 hr 15 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg