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Tuesday, February 28

Twice-Baked Potato Casserole

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My CSA has had Yukon Gold potatoes recently. Before we get to today’s recipe, let us first ponder on just how delicious Yukon Gold potatoes are. Mmmmmmm…

In an effort to mix things up with all the soft foods I’ve had to eat lately, I wanted to do something a little different with this week’s batch of potatoes.

I don’t know about you, but I love twice-baked potatoes. But, honestly, scooping the hot baked potato out of its skin is one of my least favorite kitchen tasks. The potatoes are always super hot and I invariably break some of the skins. As I was eating mashed Yukon Gold potatoes with the skins mixed in the other day, I had a revelation…as cute as twice-baked potatoes are, if you just mash the skins in with the potato and make a casserole out of it, it would be easier to prepare and probably taste just as good.

And so the twice-baked potato casserole was born! A bit easier to prepare than its classic counterpart and easier to serve to a crowd. And, the casserole version did taste just as good. Hypothesis proven correct! Enjoy!

Twice-Baked Potato Casserole
– 1.5 pounds yukon gold potatoes (other bake-able potatoes will work, too, but yukon golds sure are yummy!)
– 1/2 cup warmed cream
– 2 tablespoons melted butter
– 1/3 cup sour cream
– 1 teaspoon salt
– 1/2 teaspoon pepper
– ~1 cup shredded cheddar or cheddar-jack cheese
– sliced green onions (optional)

Poke a few holes in your potatoes, wrap in foil and bake in a 350-degree oven for about an hour, until easily pierced by a knife. Leave the oven on.

Mash potatoes with the skins ON in a bowl by hand. Add cream, butter, sour cream, salt and pepper. Mix and mash some more! Spread in a 1-1/2 quart casserole dish. Top with cheese. Bake for about 10-15 minutes, until cheese is all melted. Top with sliced green onions if desired.

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15 Comments »

  1. 1
    Kim 2

    Jane- I am impressed with the culinary creativity that resulted from your eating soft foods post dental surgery!
    Very smart and looks extremely tasty!

  2. Yummy! When I get my wisdom teeth taken out I’ll call you to make this for me. :)

  3. Great dish and so much easier. Thanks for sharing.

  4. 4
    Mindy

    I just made it for dinner and substituted milk for cream and greek yoghurt for sour cream (because that’s what I have). I also went ahead and added some dried onion flakes and crushed garlic (because why not?). It’s in the fridge to be warmed up with the cheese later tonight, but the potato mixture is super tasty. Thanks for the idea!

  5. 5
    Janna M

    Yum! Yukon gold potatoes are the best.

  6. I am a sucker for Twice Baked Potato, so I cannot wait to make this!

  7. I am going to try these this weekend!

  8. 8
    Nikki CB

    Mmm, that looks very good.

  9. 9
    Veronica

    This recipe was very easy and very delicious. I used milk instead of cream (because that’s what I had) and I sprinkled bacon on top. Thanks again for a great recipe!

    • Jane Maynard

      so funny you commented right now…I was just thinking about 10 minutes ago that bacon sure would be a yummy addition to this recipe! glad it was yummy! :)

  10. 10
    Sheila

    This recipe looks wonderful! I like the idea of bacon bits too. Great variety from the norm. I am going to try this very soon! Thanks for sharing! :)

  11. I’ve made this twice now and it has been a hit both times. Delicious! I increased all the ingredients the second time so we would have leftovers b/c they go too fast! I also topped with bacon. Thanks for the recipe!!!

  12. Super yum. I’ve been hankering for potato skins lately and I think this will do nicely.

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