Twice-Baked Potato Casserole
Total TimePrep: 15 min. Bake: 20 min.
So good. Used mini potatoes and just parboiled them first.
I did increase the potatoes and decreased the sour cream. Other than that, love that I can make this the night before and pop it in the oven the day I'm serving it.
I've never tried this, but it sounds soooo good. I'm going to make it tonight as a test run before the holidays are on us. Thanks for the idea.
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Like some of the other reviewers, I've made this recipe ever since it appeared in a Taste of Home holiday collection I picked up at a grocery store...many years ago. I agree that version called for more potatoes and I've always used a bit less sour cream. But for Easter this year, I changed it up a bit after reading some of these reviews. I made one 9x13 and one 2-qt casserole using about 7 lbs of potatoes. I cut/seasoned/roasted the potatoes in the oven the night before, cooled them overnight, brought them to room temp, then assembled the casseroles before baking on Easter. For the onions, I chopped a sweet onion, then softened the onion a bit in the microwave and stirred it into the sour cream before adding the sour cream to the recipe. I do believe this was the best this casserole has ever turned out. Received lots of compliments and people were happy to take home the few leftovers there were.
I love twice baked potatoes so this casserole is definitely one I'll try. I know ahead of time that I won't use the amount of sour cream called for due to past experience of the overpowering taste when I've made twice baked potatoes. My solution to that is to substitute French Onion chip dip for a portion of the sour cream. Not only does it eliminate the sour cream aftertaste but it adds a nice flavor to the potatoes! It's a simple, easy solution.
Can you boil the potatoes ahead of time? Or how long are the potatoes supposed to be baked ahead of time?
I've made this many times and agree with a previous commenter, the amount of potato has been changed. I use russets (well scrubbed with skins left on) because I prefer a starchy potato for this dish and use about 3 lbs. We get about 8 decent sized portions. Skimpy portions are not permitted in my kitchen. I prefer to cube the potatoes and roast them in a large baking dish before hand. I also double the amount of salt and black pepper to 1/2 tsp. Twice baked potatoes are a favorite of both my husband and me and this casserole hits the spot.
I have made this recipe several times, exactly as it states. To the peoplethat don't approve of this recipe, all I can say is that you much not likea loaded potato. This is simply a huge loaded potato. It's wonderful.If you don't have enough potato, choose larger potatoes. My potatoesare probably med/lg. If you haven't tried the recipe, you might besurprised to find out that all the ingredients really work. Try it ! ! !Thanks Taste of Home, you do a great job! ! ! !
I first made this recipe several years ago. The version I printed back then simply stated "6 medium potatoes". When converting my recipes from paper to electronic, I noticed the potato type and quantity has changed, now being "1 1/2 lbs red potatoes." 6 medium russet potatoes are definitely different in mass to 1 1/2 lbs red potatoes! I did try and the red potato quantity is certainly not sufficient for the quantity of other ingredients in the recipe. If quantities are balanced more appropriately, recipe is wonderful!