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Creamy Twice Baked Potato Casserole Recipe Easy Cheddar Chives

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A creamy twice baked potato casserole with sharp cheddar and fresh chives, offering a rich, fluffy texture and a perfect balance of comfort and freshness. Ideal for quick weeknight dinners or cozy family gatherings.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds or 900 grams), peeled and boiled until tender
  • 1 ½ cups (170 grams) sharp cheddar cheese, shredded
  • ¼ cup (about 10 grams) fresh chives, finely chopped
  • ½ cup (120 ml) sour cream
  • 4 ounces (115 grams) cream cheese, softened
  • 3 tablespoons (45 grams) unsalted butter, melted
  • ¼ cup (60 ml) milk (whole or 2%)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. Peel and cut the russet potatoes into evenly sized chunks (about 2-inch pieces). Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes until the potatoes are fork-tender.
  3. Drain the potatoes thoroughly and return them to the hot pot. Let them sit for 1-2 minutes to evaporate excess moisture.
  4. Mash the potatoes using a potato masher or electric hand mixer until smooth and fluffy.
  5. Add the softened cream cheese, sour cream, melted butter, and milk to the potatoes. Mix until fully combined and creamy. Add more milk if the mixture is too thick.
  6. Stir in garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning as needed.
  7. Fold in 1 cup (115 grams) of shredded cheddar cheese and chopped chives, reserving the remaining cheese for topping.
  8. Spread the creamy potato mixture evenly in the prepared baking dish.
  9. Sprinkle the remaining ½ cup (55 grams) of cheddar cheese evenly over the top.
  10. Bake for 20-25 minutes until the cheese is melted, bubbly, and lightly golden.
  11. Optional: Broil for 1-2 minutes at the end for a crispier cheese crust, watching closely to avoid burning.
  12. Let the casserole cool for 5 minutes before serving. Garnish with extra fresh chives if desired.

Notes

Dry potatoes well after boiling to avoid watery casserole. Use cream cheese and sour cream while potatoes are warm for smooth texture. Freshly shred cheddar cheese for better melt and flavor. Broil briefly for a crispy cheese topping. Can prepare ahead and refrigerate before baking, adding extra baking time if cold. Substitute sour cream with Greek yogurt or use vegan alternatives for dairy-free version.

Nutrition

Keywords: twice baked potato casserole, creamy potato casserole, cheddar chives casserole, easy potato casserole, comfort food, cheesy potatoes

Find it online: https://fizzlefork.com/creamy-twice-baked-potato-casserole-recipe-easy-cheddar-chives/