Wednesday, April 27, 2022

Twice-Baked Potato Casserole

Twice-Baked Potato Casserole

By Tracey

Twice-Baked Potato Casserole

barely adapted from Annie’s Eats


  • 2 lb russet potatoes, peeled and cut into 1-inch pieces
  • 2 tablespoons unsalted butter, at room temperature
  • 2/3 cup milk
  • 1/4 cup sour cream
  • 1/4 cup nonfat Greek yogurt
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • dash cayenne pepper
  • 4 oz sharp cheddar cheese, shredded and divided
  • 3 scallions, thinly sliced
  • 4 slices bacon, cooked until crisp then crumbled


Preheat oven to 350 F. Spray a baking dish with nonstick cooking spray (I used a rectangular dish that’s about 11×7 inches).

Add the potatoes to a large saucepan and cover with cold water (don’t forget to salt the water). Set over medium-high heat and bring to a boil. Cook the potatoes until fork tender then drain. Return the potatoes to the same pot and add the butter, milk, sour cream, Greek yogurt, salt, garlic powder, and cayenne. Use a hand mixer to beat the potatoes just until all of the ingredients have been incorporated and they’re light and fluffy (do not overbeat). Season to taste. Stir in about 3/4 of the cheese, the scallions, and the crumbled bacon until evenly distributed.

Transfer the potato mixture to the prepared dish. Sprinkle the reserved cheese over the top. Bake for 15-20 minutes, or until the cheese is melted and the potatoes warmed through. Garnish with additional scallions and bacon before serving.

Twice-Baked Potato Casserole Rating: 4.5 Diposkan Oleh: Admin