Our Twice Baked Potato Casserole Recipe is an easy way to serve delicious cheesy, creamy baked potatoes for a crowd. It's easy to make ahead and great for parties and potlucks. It always has a place on our holiday table! This recipe uses greek yogurt (or sour cream) and cream cheese for a creamy taste and light, fluffy texture. There is no cream of chicken sauce in this twice baked potato casserole, so it's a perfect vegetarian holiday recipe.

00:00 Twice Baked Potato Casserole
00:33 Ingredients
01:13 How To Make Potato Casserole
02:14 Scooping Potatoes
03:18 Assembling Twice Baked Potato Casserole

Twice Baked Potato Casserole Recipe
6 8 medium size russet potatoes, scrubbed well
1 8 oz package cream cheese, softened
1 cup plain greek yogurt (or sour cream), plus more as needed (see below)
1/2 cup heavy cream
2 cups shredded cheddar cheese
8 tablespoons butter, melted
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
finely chopped parsley or chives for garnish

Twice Baked Potato Casserole Recipe Directions
This is a two step recipe. Begin by preheating the oven to 475 degrees. Wash the potatoes well, and pierce with a knife or fork. Bake the potatoes in the hot oven for 40 45 minutes, or until they are cooked through and you can easily pierce them with a fork or knife. Let the potatoes cool until they're easily handled.

Lower the oven temperature to 350 degrees.

Combine the softened cream cheese, 1 cup plain greek yogurt (or sour cream), and 1/2 cup heavy cream. Add in 1 1/2 cups of the shredded cheese, reserving about 1/2 cup for later. Add in 8 tablespoons of melted butter that has cooled slightly. If you'd like to add crumbled bacon, add it now. Stir this all together until well combined. Add 1/2 teaspoon of kosher salt and 1/2 teaspoon ground black pepper and stir.

When the potatoes have cooled so they are easy to handle, slice them in half lengthwise, and scoop out the insides. You can discard the skins or save them for another purpose. Use a fork or potato masher to coarsely mash the potatoes. Then add the cheese mixture and stir to combine it all together. Because potatoes vary in size, check the mixture to see if it seems a bit dry. If so, add a bit more greek yogurt or sour cream. I'm adding another 1/4 cup of greek yogurt.

Butter or spray a casserole dish, and scoop the potato mixture inside. Smooth the top, and bake in the preheated 350 degree oven for 30 35 minutes until the casserole is heated through. Top with the remaining 1/2 cup of shredded cheese and return to the oven for a few minutes until the cheese has melted.

To make this casserole ahead of time, prepare up to the point of pouring the mixture into the casserole dish. Then cover with aluminum foil and refrigerate. When you're ready to cook it, remove it from the refrigerator and let it sit on the counter for about 30 minutes to take the chill off. Then cook with the foil on for 40 minutes. Remove the foil, add the cheese on top, and cook for another 10 minutes until the cheese is melted and bubbling.

Thank you so much for watching and I’ll see you in the next video!

xoxo Annie ♥

ABOUT COOKING UP LOVE:
Hi! I’m Annie and on my Cooking Up Love YouTube channel and blog I’m teaching people how to make homemade food with loved ones enriches lives and spreads joy! We’ll teach you how to make delicious food you will be proud to share with friends and family. Every day I'm in the kitchen making real life, great food that's super delicious, super simple and practically nofail! I'm not a pro, but I've been in the kitchen for many, many years making meals that really work with busy family schedules. We’re sharing our favorite recipes so our children, family and friends can confidently make the dishes we’ve enjoyed over the years and share them within their own circles of love.

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