Leigh'S Twice Baked Potato Casserole
A creamy, cheesy twice-baked potato casserole with fresh parsley and a golden Parmesan topping, perfect for comforting family dinners or potlucks.
Ingredients
Instructions
- Peel and boil potatoes as you would for mashed potatoes.
- Mash the potatoes and add mayonnaise, sour cream, milk, eggs, prepared mustard, and parsley. Mix well.
- Pour the mixture into a greased casserole dish.
- Sprinkle Parmesan cheese and Cheddar cheese on top.
- Bake, uncovered, at 350°F for 25 to 30 minutes.
Tips & Substitutions
For a creamier texture, consider using cream cheese instead of sour cream and adjusting the milk accordingly. You can also add cooked bacon or ham for extra flavor. If you're short on time, pre-made mashed potatoes can be a great substitute. Fresh herbs like chives or dill can replace parsley for a different twist. This dish is a great accompaniment to vegetarian recipes like Green Bean Swiss Style.
Serving Suggestions
This twice baked potato casserole is excellent as a side dish for grilled meats or roasted vegetables. It pairs beautifully with Apricot Cheesecake for dessert. Consider serving it alongside a fresh salad, such as Peach Apricot Salad, to balance the richness of the casserole. It can also be a hearty main dish for a vegetarian meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quicker option, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Leigh'S Twice Baked Potato Casserole contains roughly 1424 calories, with 34g protein, 198g carbohydrates, and 57g fat. It is an excellent source of vitamin C (111% of the Daily Value), potassium (106% of the Daily Value), and dietary fiber (79% of the Daily Value). Note that it is relatively high in sodium, at 2292mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare this casserole in advance?
Yes, you can prepare the casserole ahead of time. Assemble the ingredients and store it covered in the fridge for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time if it's cold from the refrigerator.
What type of potatoes are best for this recipe?
Russet potatoes are ideal for this twice baked potato casserole due to their high starch content, which makes them fluffy when mashed. Yukon Gold potatoes are also a good option if you prefer a creamier texture. Avoid waxy potatoes as they won't yield the same results.
Can I freeze this casserole?
Yes, you can freeze the casserole before baking. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. When you're ready to bake, thaw it in the refrigerator overnight and then bake as directed. Note that freezing may alter the texture slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).