Twice Baked Potato Casserole
This cheesy Twice Baked Potato Casserole has all of the flavor of twice baked potatoes but is so much easier to make!
Thanksgiving has too many choices. There is turkey, of course, but really, the meal is all about the Thanksgiving side dishes, isn’t it? How do you choose which side dishes to make?
When the holiday is just a week away, I am ready to finalize and simplify the menu because I am a little overwhelmed. That is where this Twice Baked Potato Casserole shines! Everyone loves twice baked potatoes and this recipe is much easier than fussing with filling potato skins and praying they don’t fall apart.
This Twice Baked Potato Casserole is made with butter, milk 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.
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. 🙂
Twice Baked Potato Casserole
- 6 large russet potatoes
- 4 tablespoons unsalted butter cut into cubes
- 3/4 cup milk I used whole
- ¼ cup half-and-half
- ½ cup Greek yogurt
- 3/4 teaspoon salt
- ¼ teaspoon black pepper
- 3/4 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.
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!