Irresistibly Cheesy Twice Baked Potato Casserole
A creamy and cheesy potato casserole that combines the goodness of twice-baked potatoes, perfect for family dinners or potlucks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Southern
- Diet: Omnivore
Ingredients
Scale
- 5 large russet potatoes, peeled and cubed
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup cooked and crumbled beef
- 1/4 cup chopped green onions
- Extra cheese for topping (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, bring water to a boil and cook the cubed potatoes until tender, about 10-12 minutes.
- Drain the potatoes and return them to the pot. Mash until smooth and creamy.
- Add sour cream, cream cheese, cheddar cheese, mozzarella cheese, milk, melted butter, garlic powder, onion powder, salt, and pepper. Mix until combined.
- Fold in crumbled beef and chopped green onions.
- Transfer the mixture to a greased 9×13-inch casserole dish and spread evenly.
- Sprinkle extra cheese on top if desired.
- Bake for 25-30 minutes or until the top is golden and bubbly.
- Let cool for a few minutes and garnish with additional green onions before serving.
Notes
This dish can be prepared a day in advance and stored in the refrigerator. Just add extra baking time.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
