Casseroles Recipes

Twice-Baked Potato Casserole Recipe

Written by Emily Buys

Twice Baked Potato Casserole

 Twice Baked Potato Casserole

For Easter every year, we have what we call “Potato Bake”. We decided to try something a little different with our potatoes this year, so I found this Twice-Baked Potato Casserole recipe, inspired by This Week for Dinner. It was actually pretty tasty! If you are looking for a new twist on your potatoes, give this Twice-Baked Potato Casserole recipe a try. I could totally go for a big bowl of this with some ham, right about now!

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Twice-Baked Potato Casserole Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1.5 pounds yukon gold potatoes
  • ½ cup heavy cream
  • 2 tbs melted butter
  • ⅓ cup sour cream
  • 1 cup parmesan cheese, divided
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup shredded cheddar or cheddar-jack cheese
  1. Preheat oven to 350°.
  2. Poke a few holes in your potatoes and place on a baking sheet. I recommend using a jelly roll pan, or any pan that has sides.
  3. Drizzle Olive Oil over your potatoes, then salt and pepper generously.
  4. Bake in oven for 1-hour, or until potatoes are soft on the inside.
  5. Leave skins on potatoes and mash in a bowl. Add cream, butter, sour cream, salt and pepper. Add ½ cup parmesan cheese and mix.
  6. Spread in a 1-1/2 quart casserole dish. Top with remaining parmesan cheese and cheddar cheese.
  7. Bake for about 10-15 minutes, until cheddar cheese is melted.

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Emily Buys


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