Twice-Baked Potato Casserole

(13)
  2 reviews
  • 15 min prep time
  • 55 min total time
  • 7 ingredients
  • 14 servings

Ingredients

6
medium baking potatoes (2 1/2 to 3 lb), peeled, cut into fourths
1/2
cup milk, heated
1
teaspoon salt
1/8
teaspoon pepper
1/2
cup sour cream
3
tablespoons chopped fresh chives
1 1/2
cups finely shredded Cheddar cheese (6 oz)

Directions

  1. 1 In 4-quart saucepan, place potato pieces and add enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender. Drain and return to saucepan.
  2. 2 Heat potatoes over low heat about 1 minute to dry potatoes, shaking pan often to keep potatoes from sticking and burning. (This will help make mashed potatoes fluffy.)
  3. 3 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Add milk, salt and pepper to potatoes. Mash with potato masher until no lumps remain. Beat in sour cream, chives and 1/2 cup of the cheese. Spoon into baking dish. Sprinkle with remaining 1 cup cheese.
  4. 4 Bake uncovered 10 to 15 minutes or until thoroughly heated and cheese is melted.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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