Twice Baked Potato Casserole

5 from 1 vote

This Twice Baked Potatoes Casserole (aka Golden Potato Casserole) takes all the goodness of twice-baked potatoes and turns it into an easy, crowd-pleasing bake. Creamy, cheesy, and topped with crunchy breadcrumbs—it’s pure comfort food and always a hit!

Prep Time20

Cook Time1 20

Total Time1 40

Course: Main dish

Cuisine: American

Keyword: Twice Baked Potato

Servings: servings

Calories: 325kcal

Author: Lee Clayton Roper

Ingredients

1 1/2 pounds Idaho (russet) potatoes about 2 large
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 shredded sharp Cheddar cheese 4 ounces, (regular or low fat)
1 cup sour cream regular or low fat
1/4 to 1/3 cup chopped green onions (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.

Nutrition