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4.56 from 102 votes

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!
Prep Time15mins
Cook Time30mins
Baking Potatoes1hr
Total Time1hr45mins
Course: Side Dish
Cuisine: American
Keyword: Potato Casserole
Servings: 6servings
Calories: 414kcal
Author: Tania Sheff


  • 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.




Preheatthe 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