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! It's a delicious side dish for your holiday meal!
- 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.
Serving: 1potato | Calories: 327kcal | Carbohydrates: 32g | Protein: 12g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 420mg | Potassium: 773mg | Fiber: 2g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 10.2mg | Calcium: 277mg | Iron: 1.6mg
Nutrition information is only an estimate.
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