Twice-Baked Potato Casserole
  • 1.5 pounds yukon gold potatoes (other bake-able potatoes will work, too, but yukon golds sure are yummy!)
  • ½ cup warmed cream
  • 2 tablespoons melted butter
  • ⅓ cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ~1 cup shredded cheddar or cheddar-jack cheese
  • sliced green onions (optional)
  1. 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.
  2. 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.
Recipe by This Week for Dinner at