Capture the fabulous flavor of twice-baked potatoes without having to fill individual shells.
Twice-Baked Potato Casserole
- Prep Time 15 min
- Total 55 min
- Servings 14
- Ingredients 7
Ingredients
- 6 medium baking potatoes (2 1/2 to 3 lb), peeled, cut into fourths
- 1/2 cup milk, heated
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup sour cream
- 3 tablespoons chopped fresh chives
- 1 1/2 cups finely shredded Cheddar cheese (6 oz)
Instructions
-
Step1In 4-quart saucepan, place potato pieces and add enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender. Drain and return to saucepan.
-
Step2Heat potatoes over low heat about 1 minute to dry potatoes, shaking pan often to keep potatoes from sticking and burning. (This will help make mashed potatoes fluffy.)
-
Step3Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Add milk, salt and pepper to potatoes. Mash with potato masher until no lumps remain. Beat in sour cream, chives and 1/2 cup of the cheese. Spoon into baking dish. Sprinkle with remaining 1 cup cheese.
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Step4Bake uncovered 10 to 15 minutes or until thoroughly heated and cheese is melted.
Nutrition
130
Calories
6g
Total Fat
5g
Protein
16g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 130
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 3 1/2g
- 18%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 250mg
- 11%
- Potassium
- 280mg
- 8%
- Total Carbohydrate
- 16g
- 5%
- Dietary Fiber
- 2g
- 6%
- Sugars
- 1g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 4%
- 4%
- Calcium
- 8%
- 8%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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