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    ♥ Home♥Italian Inspired♥Parmesan Garlic Twice Baked Potato Casserole
    Parmesan Garlic Twice Baked Potato Casserole

    Parmesan Garlic Twice Baked Potato Casserole

    by Jenna

    Jump to Recipe·Print Recipe
    Parmesan Garlic Twice Baked Potato Casserole from www.SeasonedSprinkles.com

    Parmesan Garlic Twice Baked Potato Casserole takes some of the work out of mashed potatoes but adds so much creamy, cheesy flavor. The result? Comfort food at its finest made with ease. There is no need to peel the potatoes or cut them to boil them, just clean the baked potatoes and mash with cream, butter, garlic and Parmesan cheese. This easy twice baked potato casserole recipe is a hit for Thanksgiving and Christmas.

    Recipe originally written November 4, 2016. Updated on November 15, 2018.

    Parmesan Garlic Twice Baked Potato Casserole

    Parmesan Garlic Twice Baked Potato Casserole

    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.

    Tips for Making the Perfect Parmesan Garlic Twice Baked Potato Casserole

    • Use Idaho (aka Russet Potatoes or baking potatoes) or Yukon Gold potatoes for best results. Idaho potatoes have a higher starch content so they will be nice and fluffy when you mash them. Yukon Golds are more buttery.
    • Taste, taste, taste! You’ll notice I didn’t include a salt and pepper measurement. I find that because potato sizes vary you’ll need a little more seasoning sometimes. Sometimes you might need more liquid or more butter. Sometimes, you’ll be able to tell by looking at it, but mostly you’ll want to go by taste and mouthfeel.
    • Take the chill off your half and half or cream. Let it come to room temperature before adding it or at the very least warm it up for a few seconds prior to adding it to the potatoes. Adding cold liquid to the potatoes will increase the need for mixing.
    • Do not over mix. Over mixing your potatoes will make the texture sort of gluey. Just don’t do it.
    • If you want to make these for a holiday dinner and cut down on your prep, you can either bake your potatoes ahead of time (just warm them in the oven for a few minutes before you assemble the casserole) or you can use wrap the potatoes in plastic wrap and bake them in the microwave.

    Looking for other Thanksgiving recipes? Try these:

    • Gluten Free Cranberry Apple Crumble
    • Italian Style Pumpkin Cheesecake
    • Orange Balsamic Fall Vegetable Skillet
    • Maple Brown Butter Skillet Cornbread
    • Apple and Pear Kale Salad with Maple Dijon Vinaigrette
    • Mascarpone Mashed Potatoes with Rosemary Butter
    • Roasted Garlic Parmesan Brussel Sprouts
    • Spiced Apple Cider Sangria
    • Pumpkin Hand Pies

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    Parmesan Garlic Twice Baked Potato Casserole Recipe

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    Parmesan Garlic Twice Baked Potato Casserole

    Parmesan Garlic Twice Baked Potato Casserole


    • Author: Jenna Fletcher
    • Prep Time: 10 minutes
    • Cook Time: 1 hour 15 minutes
    • Total Time: 1 hour 25 minutes
    • Yield: 5 1x
    Print Recipe
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    Description

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


    Scale

    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, pressed garlic, 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.

    Notes

    You can bake the potatoes ahead of time.

    • Category: side dish

    Nutrition

    • Serving Size: 5

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    Filed Under: Italian Inspired, Side Dishes, Thanksgiving, Vegetarian Tagged With: baked potatoes, garlic, mashed potatoes, parmesan, stuffed potatoes, Thanksgiving, Thanksgiving recipe, Thanksgiving side dish, twice baked potato casserole, twice baked potatoes

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      Recipe Review

      1. Jeanette says

        Amazing, it look so delicious!

        Reply
        • jfletcher says

          Thank you!

          Reply
      2. Stacy Calhoun says

        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 says

          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
      3. Eloise says

        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 says

          Thanks Eloise!

          Reply
      4. Leah says

        Well, this just sounds fantastic! What a great idea!

        Reply
        • jfletcher says

          Thank you Leah.

          Reply
      5. Sharon Chen says

        Delicious! I love garlic and cheese :). The mixer seems great, too.

        Reply
        • jfletcher says

          Can’t go wrong with the combo 🙂

          Reply
      6. Nicole Parise says

        Yum! This looks amazing, and great for fall!
        xx nicole
        http://www.nicoleparise.com

        Reply
      7. Bella B says

        Oh my gosh this looks so good! I need to try making this.

        http://xoxobella.com

        Reply
        • jfletcher says

          Thank you Bella!

          Reply
      8. Annissa says

        This looks delicious! You just can’t go wrong with parmesan and garlic.

        Reply
        • jfletcher says

          Garlic and parmesan is such a classic combo.

          Reply
      9. Jessica Sheppard says

        These twice baked potatoes look totally amazing! Potatoes are a weakness so I guess I’m in big trouble! Happy to have this was recipe for the holidays!

        Reply
        • jfletcher says

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

          Reply
      10. Mary says

        this looks so delicious and would be a great great dish for thanksgiving!
        http://www.layersofchic.com

        Reply
      11. Amanda Morehouse says

        Yum! I’ll have to try this recipe out. I’m love anything with potatoes!

        Reply
        • jfletcher says

          Me too!

          Reply
      12. Kari says

        This looks amazing! I wish I could just reach into the page and grab it!

        Reply
        • jfletcher says

          Hahaha, right? I wish I had smell-o-vision when I watch Food Network.

          Reply
      13. Tamara says

        You had me at garlic and potatoes.

        Reply
        • jfletcher says

          It’s a winner 🙂

          Reply
      14. Nathalie forbes says

        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 says

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

          Reply
      15. Brittany says

        Oh this looks so good!

        Reply
        • jfletcher says

          Thank you.

          Reply
      16. Melynda Brown says

        What a good idea, I love twice baked potatoes, but if I make them as a casserole, I can crisp up the skins for another delicious treat.

        Reply
        • jfletcher says

          Great idea!

          Reply
      17. Cathy M says

        Looks so delicious!! Can’t wait to pin and try the recipe! xo

        Reply
        • jfletcher says

          Thanks Cathy!

          Reply
      18. Alicia Snow says

        I love potatoes too! Especially when I’m pregnant, I always crave them. Thanks for the great recipe to try!

        Reply
        • jfletcher says

          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
      19. Jackie says

        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 says

          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
      20. Jenna says

        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 says

          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
      21. Alison says

        No where in your directions does it say when to add the 4 pressed garlic cloves. Please advise. Thank you

        Reply
        • jfletcher says

          Hi Alison! Thank you for pointing that out! I can’t believe I missed it. You add the garlic in the second step when you are mashing the potatoes. The recipe is updated. I hope you make these. This dish is a favorite in our house. Happy cooking!

          Reply

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