This is a different way of making my Twice Baked Potato recipe which is delicious in and of itself. But to have a whole casserole of this dish is rather pleasing to my appetite. It’s also a lot easier to make and saves a great deal of time without compromising the savory goodness of the twice baked potato taste.
The recipe calls for covering the Russet potatoes with olive oil, salt and pepper and baking them to perfection in the oven. Instead of scooping the insides out and making a “boat” like bowl for the filling, you simply chop the potatoes into small cube sized pieces and mix them with the rest of the ingredients for a full casserole mixture. It’s definitely a crowd pleaser so follow the recipe below enjoy!
My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.