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Parmesan Garlic Twice Baked Potato Casserole

Parmesan Garlic Twice Baked Potatoes are an easy, delicious alternative to mashed potatoes.
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Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Course: Side Dish
Servings: 6
Calories: 255kcal
Author: Jenna Fletcher

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
  • 1 teaspoon salt and pepper to taste

For the Topping

  • 1/2 cup of Parmesan cheese
  • 1 tablespoon of butter

Instructions

  • 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.
  • 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 .
  • 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.

Nutrition

Serving: 6g | Calories: 255kcal | Carbohydrates: 4g | Protein: 11g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 510mg | Potassium: 107mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 678IU | Vitamin C: 1mg | Calcium: 361mg | Iron: 0.3mg
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