Save a scoop of this cheesy twice-baked potato casserole for us, kindly!
It can also serve as a cozy main dish with some salad on the side.
Enjoy the richness of a loadedbaked potatoin convenientcasseroleform.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Learn how to make twice-baked potato casserole and discover a new family-favorite side dish.
To make this casserole in advance, prepare as directed through Step 5.
Served on its own, it makes a hearty main course, especially if paired with a light salad.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
More Potato Casserole Recipes You’ll Love
Is there anything morecomfortingthan hot, creamy potatoes?
Pierce all over with a fork, and place on an aluminum foil-lined baking sheet.
Bake in preheated oven until tender, about 1 hour.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cool slightly, about 10 minutes.
Set potato skins aside.
Add butter to potatoes, and mash with a potato masher.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add whipping cream and sour cream, and stir until mixture is mostly smooth.
Combine casserole ingredients:
Cut potato skins into 1-inch pieces.
Stir 1/2 cup into mashed potatoes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Sprinkle top with cheese and remaining potato skin pieces.
Bake casserole:
Bake in preheated oven until golden and bubbly, about 20 minutes.
Feel free to get creative when it comes to this casserole.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
