This cheesy Twice Baked Potato Casserole has all of the flavor of twice baked potatoes but is so much easier to make!
This post is brought to you in partnership with REAL® Seal. All thoughts and opinions are my own.
The big day is just one week away! I’m not quite sure how it’s mid-November, but such is life. What are your plans for Thanksgiving? We’ll be hosting at our house this year, and I’m looking forward to getting together with family for good company and good food.
We’ll have turkey on our Thanksgiving table, of course, but really, the Thanksgiving meal is all about the side dishes, isn’t it? My family has our favorite side dishes that we make year after year, including this from scratch broccoli casserole and a healthy sweet potato casserole. I’ll also be making my delicious no-canned-soups green bean casserole. I’d like to add something new to our table this year, and I’ll be looking to these Healthier Holiday Side Dish Recipes for inspiration!
Mashed potatoes are another staple on my family’s Thanksgiving table, but this year I’ll also be making this Twice Baked Potato Casserole. This casserole tastes just like the insides of a twice baked potato, but it’s so much easier to make!
This Twice Baked Potato Casserole is made with REAL® Dairy products, including butter, milk, Greek yogurt, and cheddar cheese. I’ve also added a touch of half-and-half to make the potatoes extra creamy. You don’t need much because the Greek yogurt also adds lightness and creaminess to this casserole. Be sure to look for the REAL® Seal when you’re shopping for dairy products in your grocery store. The seal indicates that the product is made from real dairy from cows on U.S. dairy farms. When it comes to feeding our families, quality is so important.
The hardest part of making twice baked potatoes is scooping out the baked potato insides while making sure you keep the skins intact so they’ll hold all of that yummy twice baked potato filling, right? With this casserole you don’t have to bother scooping the filling back into the skins because you’ll just spread it all in a casserole dish instead. So easy!
Cheddar cheese and onion add lots of flavor to this Twice Baked Potato Casserole. It’s a welcome side dish for not only Thanksgiving dinner, but also Christmas and even Easter. My family often has twice baked potatoes at our Christmas and Easter meals, so I see this casserole making a recurring appearance at our holiday gatherings. But for now, we’ll sit back and enjoy November and all that it has to offer. 🙂
This Twice Baked Potato Casserole is my contribution to REAL® SEAL’s Virtual Thanksgiving Dinner Party. Each day this week a blogger is sharing a course for the party. Here are the other recipes being shared:
Thursday: Twice Baked Potato Casserole by Kristine’s Kitchen
Friday: Dessert by High Heels & Grills
REAL® Seal Dairy is hosting a REAL Holiday Memories Sweepstakes! Visit the REAL® Seal Facebook page for your chance to win a $100 gift card. And be sure to check out REAL® Seal’s Pinterest boards for more ideas on how to incorporate REAL® Dairy into your holiday memories!
- 6 large russet potatoes
- 4 tablespoons unsalted butter, cut into cubes
- ¾ cup milk (I used whole)
- ¼ cup half-and-half
- ½ cup Greek yogurt
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup finely chopped onion
- 2 cups grated cheddar cheese, divided
- chopped green onions, for serving
- Preheat oven to 400.
- Scrub potatoes and pat dry. Prick a couple of times with a fork and place on a foil lined baking sheet. Bake the potatoes for about 1 hour 20 minutes, until soft when pierced with a fork. Set aside until cool enough to handle. Maintain oven temperature.
- Remove potato flesh from skins and place flesh in a mixer bowl. (Either discard skins or use them to make potato skins!)
- Add the butter and mash potatoes with an electric mixer. Add the milk, half-n-half, Greek yogurt, salt, pepper, onion, and 1 cup of the cheddar cheese and continue beating with the mixer until well mixed and creamy. Transfer potatoes to a lightly greased baking dish. Sprinkle on the remaining cheddar cheese.
- Bake for 35-40 minutes, until potatoes are hot and cheese is melted. Garnish with chopped green onions and serve.