Twice Baked Potato Casserole

kristineskitchenblog.com

This cheesy Twice Baked Potato Casserole has all of the flavor of twice baked potatoes but is so much easier to make! It's a delicious side dish for your holiday meal!

Prep Time20 mins

Cook Time2 hrs

Total Time2 hrs 20 mins

Servings:

Calories: 327kcal

Ingredients

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

Instructions

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.

Nutrition