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Creamy Twice Baked Potato Casserole Recipe with Sharp Cheddar and Chives

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A comforting and creamy casserole combining fluffy baked russet potatoes with sharp cheddar cheese and fresh chives, perfect for easy weeknight dinners or gatherings.

Ingredients

Scale
  • 3 large russet potatoes (about 2 pounds / 900 g), scrubbed and baked until tender
  • 1½ cups sharp cheddar cheese (about 170 g), shredded
  • ½ cup sour cream (120 g)
  • 4 tablespoons unsalted butter (57 g), softened
  • ½ cup whole milk (120 ml)
  • 2 tablespoons fresh chives, finely chopped
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Optional add-ins: crumbled bacon, diced green onions, or a pinch of smoked paprika

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the russet potatoes clean under cold water. Pat dry and prick each potato a few times with a fork to allow steam to escape.
  3. Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50–60 minutes until a knife slides in easily and the skins are crisp.
  4. Remove the potatoes and let them cool for about 10 minutes so they’re easier to handle.
  5. Slice each potato in half lengthwise. Carefully scoop out the insides into a large bowl, leaving a thin layer of potato attached to the skins to help them keep their shape.
  6. To the potato flesh, add the softened butter, sour cream, milk, garlic powder, salt, and pepper. Mash with a potato masher or fork until mostly smooth but still a little textured.
  7. Stir in 1 cup (about 113 g) of the shredded sharp cheddar and the chopped chives. Reserve the remaining ½ cup cheddar for topping later.
  8. Lightly grease your 9×13-inch casserole dish. Spoon the mashed potato mixture evenly into the dish and spread it out smoothly.
  9. Sprinkle the remaining sharp cheddar over the top. If desired, add a sprinkle of crumbled bacon or paprika.
  10. Place the casserole in the oven and bake at 375°F (190°C) for 20–25 minutes until the cheese is bubbly and golden brown on top.
  11. Remove from the oven and let it rest for 5 minutes before serving.

Notes

If potatoes come out dry, add an extra splash of milk when mashing. Butter and sour cream should be at room temperature for best texture. Fresh chives are preferred over dried. You can assemble the casserole a day ahead and bake it fresh, adding a few extra minutes if baking from cold. Leftovers reheat best in the oven at 350°F for about 15 minutes.

Nutrition

Keywords: twice baked potatoes, casserole, sharp cheddar, chives, comfort food, easy dinner, creamy potatoes, potluck dish

Find it online: https://cheerycrisp.com/creamy-twice-baked-potato-casserole-recipe-with-sharp-cheddar-and-chives-for-easy-comfort-food/