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.
Recipe by Clever Housewife at