Parmesan Garlic Twice Baked Potato CasseroleParmesan Garlic Twice Baked Potato Casserole

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Parmesan Garlic Twice Baked Potato Casserole

Parmesan Garlic Twice Baked Potato Casserole from www.SeasonedSprinkles.com

I love potatoes. Really love them. All kinds of potatoes. Baked potatoes, potato skins, french fries. But mashed potatoes and twice baked potatoes are another level for me. Like allllll the way up here. But even better than good ole mashies? This parmesan garlic twice baked potato casserole.

Parmesan Garlic Twice Baked Potato Casserole

Parmesan Garlic Twice Baked Potato Casserole

I swear, these are the holy grail of potato goodness. Cheesy, flavorful, creamy, and totally perfect.

Now I can’t take all the credit for this idea. No, my grandma should get some of the credit. When I was growing up, my grandma made stuffed potatoes, which were her version of twice baked potatoes. She used to make them for me at least once a week. Because I loved them, and she loved feeding me.

Parmesan Garlic Twice Baked Potato Casserole

Parmesan Garlic Twice Baked Potato Casserole

I remember being a very little girl, probably not much older than Goose is now, and watching her make the stuffing for the potatoes. Because she was old school, she never wrote anything down. She made them totally based on taste and texture. That suited me just fine though because I got to be the official taste tester. She would hand me spoonfuls of the creamy potato filling and ask what they needed. More salt? More pepper? Milk? Butter? Cheese?

Parmesan Garlic Twice Baked Potato Casserole

Parmesan Garlic Twice Baked Potato Casserole

I took my job as taste tester very seriously, but they always needed more cheese. Always. And after she added more of the good grated Parmesan cheese to satisfy me, she’d whip them once more with a mixer and then give me the beater to lick.

Parmesan Garlic Twice Baked Potato Casserole

Parmesan Garlic Twice Baked Potato Casserole

This parmesan garlic twice baked potato casserole is a nod to her and those amazing stuffed potatoes. These are every bit as good as those stuffed potatoes and as traditional mashed potatoes but so much easier to make. There’s no potato peeling like there is with mashed potatoes, and there’s no stuffing the filling back into potato skins the way my grandma used to. At one point in time, I would have gladly stuffed the filling back in, but these days post Goose, I am all about shortcuts and time savers. Layering all the filling in a casserole dish and topping it with more cheese and butter seemed like a great alternative to me. Her method of doing by taste still works for me. I urge you, if you are going to make this recipe, to taste along the way and make adjustments as you go.

Parmesan Garlic Twice Baked Potato Casserole

Parmesan Garlic Twice Baked Potato Casserole

These potatoes are comfort food in its finest and an easier alternative to mashed potatoes that you can serve for Thanksgiving or Christmas dinner. I’m all about making cooking and baking easier, especially around this time of the year. Because of that, I’ve teamed up with some other fabulous bloggers to give you the chance win some fab kitchen goodies including a Kitchen Aid Mixmaster. These prizes will make your holiday cooking and baking so much easier.

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Looking for other Thanksgiving recipes? Try my Gluten Free Cranberry Apple Crumble or my Italian Style Pumpkin Cheesecake, or veg it up a bit with my Orange Balsamic Fall Vegetable Skillet.

Serves 5

Parmesan Garlic Twice Baked Potato Casserole

Parmesan Garlic Twice Baked Potatoes are an easy, delicious alternative to mashed potatoes.

10 minPrep Time

1 hr, 15 Cook Time

1 hr, 25 Total Time

Save Recipe

Ingredients

  • 5 Idaho or russet potatoes
  • 4 garlic cloves, pressed
  • 4 tablespoons (1/2 stick) of butter, melted
  • 1 1/3 cup of half and half
  • 1 cup of Parmesan cheese
  • salt and pepper to taste
  • For the Topping
  • 1/2 cup of Parmesan
  • 1 tablespoon of butter

Instructions

  1. Preheat the oven to 400. Pierce the skin of each potato a few times with a fork. Bake the potatoes for 60 minutes. Let cool.
  2. Cut potatoes in half and scoop the insides out into a bowl. Discard the skins. Add the melted butter, 1/2 of the half and half and 1 cup of Parmesan cheese to the bowl. Mash with a potato masher until smooth or whisk with a hand mixer. Add the remaining half and half as needed until the potatoes reach your desired consistency. Season with salt and pepper .
  3. Spray a casserole dish with nonstick spray. Spoon the potatoes into the dish and spread them out evenly. Sprinkle the remaining half cup of cheese on top of the potatoes. Cut up a tablespoon of cold butter and dot it on the top of the potatoes. Bake at 400 for 15-18 minutes or until the top starts to brown slightly. Serve hot.
Recipe Type: side dish

Notes

You can bake the potatoes ahead of time.

http://www.seasonedsprinkles.com/parmesan-garlic-twice-baked-potato-casserole/
Calories
99 cal
Fat
7 g
Carbs
1 g
Protein
5 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Yum

41 Comments

  1. Stacy Calhoun

    I personally love family recipes. My grandma had a recipe for amazing Chop Suey. After all these years, I still can not recreate her recipe. Maybe it is due to only having it when she vacationed here, or we went to Ohio. Your Parmesan Garlic twice baked potato casserole might just be what I need to get my husband to try a twice baked potato again. I also love that you have the calorie configuration at the bottom of the recipe. That is a great idea for everyone watching their calories come the holiday season.

    Reply
    • jfletcher

      Family recipes are the best aren’t they? Isn’t it funny how some things Grandma just makes best no matter how hard we try?

      Reply
  2. Eloise

    That looks so good I wish I could have this for dinner right now! I’ll have to try this out, thanks for sharing : )

    Reply
    • jfletcher

      Ohhhh I hear you on the potato weakness. Mmmmmm, I have never met a potato I didn’t like.

      Reply
  3. Nathalie forbes

    I’m a cheeaselover and i would loe to make this!!!! Parmesan is so much to love!!! Im excited to make this one.

    Reply
    • jfletcher

      Thanks Nathalie! Doesn’t cheese just make everything so much better? I hope you make it and love it.

      Reply
    • jfletcher

      Mmmmm potatoes are everything. They are a great thing to crave while pregnant. I was all about carbs. But when I was pregnant, my potato craving was Cheddar Cheese pringles. For breakfast.

      Reply
  4. Jackie

    Anyone tried freezing this uncooked and reheating? I’d like to make for Christmas and have frozen twice baked potatoes in the skins. Thoughts?

    Reply
    • jfletcher

      I have not tried that. I’m thinking if you heat up the frozen twice baked potatoes and take them out of their skins it should work just fine. Let me know how it turns out! I’m curious!

      Reply
  5. Jenna

    This looks so yummy! If I were to make this in advance, would I need to cook longer than 15-18 mins to heat all the way through?

    Reply
    • jfletcher

      Probably. I’ll be honest though, I’ve never made it ahead because I love it so much I always eat it like RIGHT NOW. I would up the time to maybe 25-30 minutes. Check it frequently though. It should be fine.

      Reply

So, what do you think ?

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