Filling and comforting, this Twice Baked Potato Casserole makes a perfect no-fuss side dish for a holiday or weekend meal. Simple Ingredients - incredible taste!
PREP TIME: 15 minutes
BAKING POTATOES: 1 hour
COOLING TIME: 30-45 minutes
COOK TIME: 30 minutes-35 minutes
TOTAL TIME: 2 hours 30 minutes
SERVINGS: 6
INGREDIENTS:
4 large potatoes (about 2 pounds)
1 small onion, minced
1 teaspoon Salt, or to taste
1 teaspoon Pepper, or to taste
1/4 cup chopped Fresh Dill
1/4 cup chipped Fresh Parsley
2 & 1/2 cups Shredded Sharp Cheddar Cheese, or your favorite kind
1 & 1/2 cup Sour Cream
INSTRUCTIONS:
1. Preheat the oven to 425 degrees Fahrenheit.
2. Wash the potatoes thoroughly, wipe dry, place on a baking tray, pierce each potatoes a few time with a for or knife and bake for about 1 hour (or until cooked through), turning once. Cool Completely (about 30-45 minutes).
3. Peel the potatoes and shred them. Place them into a large mixing bowl.
4. Add the minced onion, fresh herbs, salt, and pepper. Mix it gently, using two forks.
5. Now add 2 cups cheese and the sour cream, and mix gentrly again.
6. Transfer the potato mixture to a 9-inch square pan or 2-quart casserole dish.
7. Bake in a preheated 425 degree Fahrenheit oven for about 30-35 minutes.
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