Twice Baked Potato Casserole
Filling and comforting, thisTwice Baked Potato Casserolemakes a perfect no-fuss side dish for a holiday meal. Simple ingredients ? incredible taste!
- 4largepotatoes(about 2 lbs.)
- 1smallonion, minced
- 1tsp.saltor to taste
- 1tsp.pepperor to taste
- 1/4cupchopped dill
- 1/4cupchopped parsley
- 2cupsshredded Cheddar cheeseor your favorite kind
- 1 1/2cupsour cream
Wash the potatoes thoroughly, wipe dry, place on a baking tray, and bake at 425F for about 1 hour (or until cooked through), turning once. Cool completely.
Peel the potatoes and shred them. Place them into a large mixing bowl.
Add the minced onion, fresh herbs, salt, and pepper. Mix it gently, using two forks.
Now add the cheese and the sour cream, and mix gently again.
Transfer the potato mixture to a 9-inch square pan or 2-quart casserole dish.
Bake in a preheated 425F oven for about 30-35 minutes.
HOW TO BAKE POTATOESPreheatthe oven to 425F.Cleanthe potatoes thoroughly and pat them dry.Prickthe potatoes in a few places with a knife or fork.Bakethe potatoes directly on the oven rack, or you can place them on a baking sheet. Bake the potatoes for about 60 minutes, depending on size.Flipthem over in 30 minutes or so.Check them for donenessby piercing them with a knife. Potatoes are done when the skins are dry and the insides feels completely soft when pierced.
Calories: 414kcal | Carbohydrates: 35g | Protein: 17g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 69mg | Sodium: 626mg | Potassium: 1190mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1097IU | Vitamin C: 34mg | Calcium: 422mg | Iron: 9mg