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Tuesday, February 28, 2012

Twice-Baked Potato Casserole

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!)
  • 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.



  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

    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

    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

    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.

  13. 13
    Drstiney oliver

    When you say warm cream do you mean by sour cream ?

    • hello! I mean the cream is warmed, not sour cream. just zap the cream in the microwave 30 seconds at a time or heat on the stove until warm. that’s it – hope that helps!

  14. 14

    Wow, this sounds SO GOOD! I’ve got a 2lb sack of Yukon Golds sitting on my kitchen island even as I write this. I had planned to BBQ a few (Texas style: smoked low and slow on an indirect wood fire; no “goop” allowed) alongside my fresh rosemary and orange marmalade pork tenderloin, reserving the rest for a killer potato salad … but then I saw this recipe … ARRRRGH! I’ll definitely make it another time. Unless I change my mind again by mid-afternoon. 😉

    • um, I want the rest of your dinner – that pork tenderloin sounds amazing! 🙂

      that’s what pinterest is for, right? saving recipes for later! whenever you decide to make this, I”m sure you’ll love it. 🙂

  15. 15

    I was planning on making these as a side for Easter. Is it possible to assemble the casserole the night before and then top with cheese and put in the oven the day of? Do I need to adjust the oven temp. or cook time? Thanks!

    • Hi Kelly! Yes, you can definitely assemble the night before then cheese it up and bake it the day of. That will work great! If you’re putting it in the oven cold add a bit of time for cooking, but the oven temp can stay the same. (Maybe take it out of the fridge 30-60 minutes prior to baking, so your dish and the food aren’t too cold when they go in the oven.)

      Happy Easter!

  16. 16
    Brittany Clay

    Lifesaver of a recipe without the pork! It’s in the oven now and I can already tell it’s gonna be delicious! Thank you!❤

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