Twice-baked potatoes are one of the most delicious side dishes that can accompany pretty much any meat. Hell, you don’t even need a main dish to eat a twice-baked potato – they’re delightful on their own! While I like to make things on a weekly basis that are usually kept to holidays or larger events (roast chickens, stuffing and the like), and cause a lot of people to wonder why, I hate things that are frivolous to make. Like scooping out a potato just to stuff it back into its jacket. But, I love twice-baked potatoes and so does my fiance, so when I found a recipe for a twice-baked potato casserole on Pinterest, I knew I had to try it.
After a few modifications (one being more cheese, obviously) it turned out amazing and I will definitely be making this again.
Start with 8-10 potatoes and boil in a pot.
Preheat the oven to 350.
While your potatoes are boiling, shred 1 1/2 – 2 cups of cheese (the more cheese you add the less ‘crunchy’ the top will be due to the oils and fats in the casserole) and chop up green onions and/or chives.
Once your potatoes are soft, drain and mash up.
Add one tablespoon of butter, 1 cup of milk and 1 cup of sour cream to the mashed potatoes.
Once a buttery texture (no one wants lumps in mashed potatoes), add in salt and pepper to taste and the cheese.
Bake for 20-30 minutes, or until cheese is slightly browned.
Sprinkle green onions and chives on top and serve hot!
