Description
A creamy and cheesy twice baked potato casserole inspired by Paula Deen’s recipe.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup butter, melted
- 2 cups shredded cheddar cheese
- 1/2 cup green onions, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Bake potatoes for about 1 hour until tender.
- Let potatoes cool, then cut them in half and scoop out the insides.
- In a bowl, mix potato insides, sour cream, milk, butter, cheese, green onions, salt, and pepper.
- Fill the potato skins with the mixture.
- Top with remaining cheese.
- Bake for another 20 minutes until cheese is bubbly.
Notes
- You can add bacon bits for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
Keywords: twice baked potato casserole paula deen