Creamy Twice Baked Potato Casserole
A comforting and creamy casserole made from leftover baked russet potatoes, blended with cottage cheese, sour cream, and sharp cheddar, topped with a golden crust. Easy to prepare and perfect for family dinners or potlucks.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 4 large russet potatoes (about 2 pounds / 900g), baked and cooled
- 1 cup (240ml) small-curd cottage cheese, low-fat or full-fat
- ½ cup (120ml) sour cream (can substitute with Greek yogurt)
- 1 ½ cups (150g) sharp cheddar cheese, shredded
- 3 tablespoons (42g) unsalted butter, melted
- 3 stalks green onions, thinly sliced
- 1 teaspoon (5g) garlic powder
- 1 teaspoon (5g) onion powder
- Salt and pepper to taste
- Optional: ½ cup (50g) crushed buttery crackers or panko breadcrumbs for topping
Instructions
- Preheat oven to 400°F (200°C). Wash and prick potatoes with a fork. Place on a baking sheet and bake for 45-60 minutes until tender. Let cool completely.
- Cut potatoes in half lengthwise. Scoop out flesh carefully, leaving about ¼ inch (6mm) of potato in the skin to keep structure. Place potato flesh in a mixing bowl.
- Mash potato flesh with a fork or masher until mostly smooth with some lumps. Add melted butter, cottage cheese, sour cream, garlic powder, onion powder, salt, and pepper. Mix until creamy and well combined.
- Stir in 1 cup (100g) shredded cheddar cheese and most of the green onions, reserving some for garnish.
- Spread the potato mixture evenly into a greased 9×13 inch (23×33 cm) casserole dish. Sprinkle the remaining ½ cup (50g) cheddar cheese on top. Add crushed crackers or breadcrumbs if using.
- Bake at 375°F (190°C) for 25-30 minutes until the top is golden, bubbly, and slightly crispy. Cover loosely with foil if topping browns too quickly.
- Remove from oven and sprinkle reserved green onions before serving.
Notes
Bake potatoes whole with skin on for moist texture. Do not over-mash potatoes to keep some lumps for texture. Use room temperature dairy ingredients for smoother mixing. Optional topping can be tossed with melted butter for extra crispiness. The casserole can be assembled a day ahead and baked when ready. Leftovers keep well refrigerated for 3-4 days and can be reheated covered at 350°F (175°C). Freezing is possible but may alter texture slightly.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 280320
- Sugar: 23
- Sodium: 300400
- Fat: 1518
- Saturated Fat: 810
- Carbohydrates: 2530
- Fiber: 3
- Protein: 1012
Keywords: twice baked potatoes, potato casserole, creamy potato dish, comfort food, easy casserole, leftover potatoes, cheesy casserole