You’ll be shocked at how easy this dish is to prepare.
Check out what my pals over at Tip Hero had to say about this recipe:
“What’s better than twice-baked potatoes? How about this Twice-Baked Potato Casserole! Gooseberry Patch takes the special occasion side dish staple and turns it into a hearty meal all its own, complete with the butter, sour cream, green onions, cheese and bacon that makes it such a favorite. Watch how to make the creamy and cheesy delicious dish!”
This twice baked potato casserole is so hearty and filling! I’ve added shredded chicken to the mix before for a boost of protein and boy, was it ever good!
Ingredients
6 baking potatoes
1-1/2 t. Morton salt
1/4 t. McCormick pepper
1/4 c. Land O Lakes butter, softened
2 c. Kraft shredded Cheddar cheese, divided
1 c. TruMoo milk, warmed
1/2 c. Daisy sour cream
5 green onions, finely chopped and divided
Instructions
Pierce skins of potatoes with a fork. Bake at 425 degrees for about 60 minutes, until tender. Slice potatoes in half and scoop out pulp into a bowl; mash. Add salt, pepper, butter and one cup cheese; beat well. Add milk; beat until fluffy and cheese is melted. Stir in sour cream and half of the onions. Spoon potato mixture into a lightly greased 9″x9″ baking pan. Sprinkle with remaining cheese and onions. Reduce oven temperature to 375 degrees. Bake, uncovered, for 15 minutes, or until heated through and cheese melts. Makes 6 to 8 servings.
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Quick Tip: Serve this casserole with steamed veggies and butter bread.
Thank you to Gooseberry Patch for this great recipe.
