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Twice-Baked Potato Casserole
Twice-Baked Potato Casserole
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Prep Time:
15 minutes
Total Time:
55 minutes
Make a delectable mashed potato casserole with all the goodness of twice-baked potatoes.
Ingredients:
  • 6 medium baking potatoes (2 1/2 to 3 lb), peeled, cut into fourths
  • 1/2 cup milk, heated
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • 3 tablespoons chopped fresh chives
  • 1 1/2 cups finely shredded Cheddar cheese (6 oz)
Instructions:
  • In a 4-quart saucepan, add the potato pieces and cover with water. Bring to a boil, then simmer over medium-low heat for 15 to 20 minutes until tender. Drain and return potatoes to the saucepan.
  • Dry potatoes over low heat for about 1 minute, shaking the pan frequently to prevent sticking and burning. This step is crucial for achieving fluffy mashed potatoes.
  • Preheat oven to 350°F. Grease an 8-inch square (2-quart) glass baking dish. Mix milk, salt, and pepper into potatoes, mashing until smooth. Stir in sour cream, chives, and 1/2 cup cheese. Transfer to baking dish and top with remaining 1 cup of cheese.
  • Bake without covering for 10-15 minutes until heated through and the cheese is gooey and melted.

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