Twice-Baked Potato Casserole
Filling and comforting, this Twice Baked Potato Casserole makes a perfect no-fuss side dish for a holiday meal.
You’ll be surprised how fluffy, creamy, and tasty this Potato Casserole is. The secret here is to bake the potatoes first, shred them, and then mix in minced onion, cheese, sour cream, and herbs. Bake this goodness until a golden crust forms and you won’t be able to stop eating.
Ingredients
- 4 large potatoes (about 2 lbs.)
- 1 small onion, minced
- 1 tsp. salt or to taste
- 1 tsp. pepper or to taste
- 1/4 cup chopped dill
- 1/4 cup chopped parsley
- 2 cups shredded Cheddar cheese or your favorite kind
- 1 1/2 cup sour cream
Directions
- Wash the potatoes thoroughly, wipe dry, place on a baking tray, and bake at 425ºF for about 1 hour (or until cooked through), turning once. Cool completely.
- Peel the potatoes and shred them. Place them into a large mixing bowl.
- Add the minced onion, fresh herbs, salt, and pepper. Mix it gently, using two forks.
- Now add the cheese and the sour cream, and mix gently again.
- Transfer the potato mixture to a 9-inch square pan or 2-quart casserole dish.
- Bake in a preheated 425ºF oven for about 30-35 minutes.
