Parmesan Garlic Twice Baked Potato Casserole

Parmesan Garlic Twice Baked Potato Casserole takes some of the work out of mashed potatoes but adds so much creamy, cheesy flavor. This easy twice baked potato casserole recipe is a hit for Thanksgiving and Christmas.

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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.

Ingredients and Kitchen Supplies

Here’s what you need for cheesy twice baked potato casserole. You probably have most of them on hand:

• Russet potatoes – Russet potatoes are the best choice for making twice baked potatoes. They tend to maintain their structure but cook up tender in the middle.
• Garlic cloves – Fresh garlic helps to add some flavor to the potato casserole.
• Butter – You will need some to mix in as well as top the casserole with.
• Half and half – Half and half helps to add some creaminess to the casserole. You could substitute in some milk or light cream if you prefer.
• Parmesan cheese – The Paremsan cheese helps to add a salty, nutty flavor. You will want some to mix in and some to top the casserole with.
• Salt and pepper – You can omit these or add them to taste.

Kitchen supplies you might want to have on hand include:

• Potato Masher
• Deep Baking Dish

How to Make Twice Baked Potato Casserole

1. Prep and bake the potatoes.

Before starting, preheat the oven to 400F.

Thoroughly wash each potato, removing any dirt.

Pierce the skin of each potato a few times with a fork.

Finally, place the potatoes on a cookie sheet and bake them in the oven for 60 minutes.

2. Combine the casserole ingredients.

Once you remove the potatoes from the oven, allow them to cool to the point where you can safely handle them by hand.

Cut the potatoes in half and scoop insides out into a bowl.

Discard the skins.

Add the melted butter, pressed garlic, half of the cream, and a cup of Parmesan cheese to the bowl.

Mash it together 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.

3. Bake the casserole.
Spray a casserole dish with cooking spray.

Spoon the potato mixture into the dish and spread it 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 to 18 minutes or until the top starts to brown slightly.

Serve hot and enjoy.

Serving and Storing

Cheesy twice baked potato casserole makes a great side dish for Thanksgiving dinner, roast chicken, and any other dish you would serve mashed potatoes with.

It makes the perfect base for all the other Thanksgiving day sides, like stuffing, gravy, and the turkey.

Twice baked potato casserole makes a great make ahead side, freeing up time during the holiday dinner preps or if you want to serve it on a busy night.

To store, cover cooled casserole with plastic wrap or aluminum foil before placing in the fridge.

It should stay fresh for about 3 to 4 days in the fridge.

If you do not plan to bake it again in the original baking dish, you can also scoop individual portions into smaller, air tight containers.

To reheat, you can bake the twice baked potato casserole in the original baking dish until warmed through or microwave individual servings.

Tips and Tricks

• For added crispiness for the crust, you can mix in about 1/2 cup of breadcrumbs with the Parmesan cheese topping. You could also add cooked bacon crumbled into pieces or crispy onions.
• You could use red or yellow potatoes, but you will likely want to mash them into the casserole with their skins still on.
• Add the remaining half and half a bit at a time, mixing it in fully before adding more. This helps to prevent watery potato casserole.
• You can mix in other ingredients if you like directly into the casserole. Some suggestions include cooked bacon, crispy onions, scallions, carmelized onions, and additional cheeses, like Romano.
• 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.

Other Thanksgiving Sides

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
• Roasted Garlic Mashed Potatoes
• Instant Pot Mashed Potatoes

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