Twice Baked Potato Casserole – a.k.a. Golden Potatoes – is an easy to prepare, crowd-pleasing side dish that can be made ahead of time!
Double Baked Potato Casserole
This recipe for Golden Potatoes, from family friend (and excellent cook) Charlene Clinton, features all the ingredients in twice-baked potatoes, but with a much easier preparation.
Best potatoes for Twice Baked Potato Casserole Recipe
I prefer the taste and texture of Idaho (russet or baking) potatoes in this recipe – after all, they are the best potatoes to use for Twice Baked Potatoes! However, you could also use Yukon Golds – it will still be delicious.
How to make Easy Twice Baked Potatoes Casserole
Peeled and baked potatoes are shredded, then combined with butter, Cheddar cheese, sour cream and green onion. The whole mixture is placed in a shallow baking dish, topped with breadcrumbs and baked. So easy, so scrumptious!!
- Prep potatoes.
Peel the potatoes and pierce them in several places with a fork. Tear off a piece of aluminum foil large enough to wrap around each potato. Place 1 potato in the middle of one piece of foil. Pull up the edges of the foil around the potato, but do not completely cover. Drizzle with 1 teaspoon olive oil. Season lightly with salt and pepper. Wrap the potato completely. Repeat with the remaining potato. - Precook potatoes.
Place potatoes on the middle rack of a 400 degree preheated oven and bake for 25 minutes. Turn potatoes over and continue cooking for an additional 25 minutes. Remove 1 potato from oven, carefully open foil and poke potato with a fork. It should be tender but not soft. If tender, remove both potatoes from oven, open foil and set aside to cool to room temperature. If not tender, continue baking potatoes for another 3 to 5 minutes. - Shred potatoes.
Once potatoes are cooled to room temperature, shred in a food processor – or grate or coarsely chop by hand. Set aside. - Prep other ingredients.
In a large saucepan over low heat, melt 2 tablespoons of the butter. Add grated cheese and cook, stirring, until almost melted. Remove from heat and stir in sour cream, onions, 3/4 teaspoon salt and 1/8 teaspoon pepper. - Mix all ingredients.
Add potatoes and stir lightly. Turn into a greased 7 by 11-inch baking dish. - Prep and add topping.
Melt the remaining 1 tablespoon butter and mix with breadcrumbs. Sprinkle on top of potato mixture, then sprinkle lightly with paprika. - Cook casserole.
Bake for 30 minutes or until golden brown and heated through.
Make Ahead Twice Baked Potato Casserole
You can make this luscious casserole early in the day, or up to 2 months ahead! Here are the easy steps:
- Make earlier in the day and refrigerate: Prepare through adding the breadcrumbs and don’t bake. Cover and refrigerate.
- Make, bake and freeze: Prepare through all the steps, cool, cover tightly and refrigerate. When cold, freeze for up to 2 months. Thaw in refrigerator before baking, and reduce cook time from 30 to 20 minutes.
- Make, but don’t bake and freeze: Prepare through adding the breadcrumbs. Cover and refrigerate. When cold, freeze for up to 2 months. Thaw in refrigerator before baking.
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See Variation below to bake in individual ramekins for a more elegant presentation.
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Twice Baked Potato Casserole
Twice Baked Potatoes Casserole (Golden Potatoes) is an easy to prepare, crowd-pleasing side dish that can be made ahead of time. Baked potatoes are shredded, combined with butter, Cheddar cheese, sour cream and green onion, and baked with a breadcrumb topping. So easy, so scrumptious!!
- Prep Time: 20 mins
- Cook Time: 80 mins
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Ingredients
- 1 1/2 pounds (about 2 large) Idaho (russet) potatoes
- 2 to 3 teaspoons extra virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons butter, divided
- 1 cup (4 ounces) shredded sharp Cheddar cheese (regular or low fat)
- 1 cup sour cream (regular or low fat)
- 1/4 to 1/3 cup green onions, chopped (white, light green and some dark green part)
- 1/2 cup panko or homemade bread crumbs
- Paprika, to taste
Instructions
- Preheat oven to 400 degrees.
- Peel the potatoes and pierce them in several places with a fork. Tear off a piece of aluminum foil large enough to wrap around each potato. Place 1 potato in the middle of one piece of foil. Pull up the edges of the foil around the potato, but do not completely cover. Drizzle with 1 teaspoon olive oil. Season lightly with salt and pepper. Wrap the potato completely. Repeat with the remaining potato.
- Place potatoes in the oven on the middle rack and bake for 25 minutes. Rotate potatoes and continue cooking for an additional 25 minutes or until fork tender but not soft. Remove from oven and cool.
- Shred cooked potatoes in a food processor – or shred or coarsely chop by hand. Set aside.
- Reduce oven heat to 350 degrees. Butter or spray a 7-by-11 inch baking dish with cooking spray.
- In a large saucepan over low heat, melt 2 tablespoons of the butter. Add grated cheese and cook, stirring, until almost melted. Remove from heat and stir in sour cream, onions, 3/4 teaspoon salt and 1/8 teaspoon pepper. Add potatoes and stir lightly. Turn into prepared dish.
- Melt the remaining 1 tablespoon butter and mix with breadcrumbs. Sprinkle on top of potato mixture, then sprinkle lightly with paprika,
- Bake casserole for 30 minutes or until golden brown and heated through.
Notes
Gluten free: Use gluten free breadcrumbs.
Make ahead: You can bake the potatoes 24 hours ahead, cool, place in a ziptop baggie and refrigerate. Bring to room temperature before shredding. And, you can prepare the entire casserole early in the day and refrigerate, or up to 2 months ahead and freeze:
- Make earlier in the day: Prepare through adding the breadcrumbs and don’t bake. Cover and refrigerate. Bring to room temperature before baking.
- Make, bake and freeze: Prepare through all the steps, cool, cover tightly and refrigerate. When cold, freeze for up to 2 months. Thaw in refrigerator before baking, and reduce cook time from 30 to 20 minutes.
- Make, but don’t bake, and freeze: Prepare through adding the breadcrumbs. Cover and refrigerate. When cold, freeze for up to 2 months. Thaw in refrigerator before baking.
Variation in individual ramekins: Spoon prepared potato mixture into 6 (6-ounce) greased ramekins. Sprinkle top with buttered breadcrumbs. Reduce baking time by 5 minutes.
- Category: side dishes, make ahead, gluten free
- Method: baking
- Cuisine: American
Can i make this with store bought hash brown potatoes that are sold in the cooler, but not frozen?
Hi Suzanne, I’m unfamiliar with refrigerated hash browns, but I think you could use them if they cook up relatively quickly, like frozen ones.
Made this for dinner for six last night. only thing I added was a good shake of garlic powder and a bit more sour cream since it looked a bit dry…my potatoes were pretty big and I doubled the recipe. Had a few leftovers which will be enjoyed with a fried egg in the morning! Delicious! Served with marinated tri tip roast and raspberry goat cheese salad. Thanks for the recipe!
Thanks, Susan! Your menu sounds delicious, too.