Name: Twice Baked Potato Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 6 large russet potatoes; 2 tablespoons olive oil; 1 cup sour cream; 1 cup milk; 1 1/2 cups shredded cheddar cheese, divided; 1/2 cup grated Parmesan cheese; 4 slices cooked halal meat, crumbled; 4 green onions, chopped; Salt and pepper, to taste; 1/2 teaspoon garlic powder; 1/4 teaspoon paprika

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This Twice Baked Potato Casserole brings everything I love about classic twice-baked potatoes—fluffy insides, crispy skins, creamy richness—into one warm, cheesy, comforting dish. Loaded with sour cream, two types of cheese, savory halal meat, and green onions, this casserole is the ultimate side dish that always gets second servings.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 large russet potatoes

2 tablespoons olive oil

1 cup sour cream

1 cup milk

1 ½ cups shredded cheddar cheese

½ cup grated Parmesan cheese

4 slices cooked halal meat, crumbled

4 green onions, chopped

Salt and pepper to taste

½ teaspoon garlic powder

¼ teaspoon paprika

Directions

I start by preheating the oven to 400°F (200°C).

Then I wash and scrub the potatoes, prick them with a fork, rub them with olive oil, and bake them directly on the oven rack for 45–60 minutes, or until tender.

Once they’re cool enough to handle, I cut them in half and scoop out the fluffy insides into a large mixing bowl, discarding or saving the skins for another use.

To the bowl, I add sour cream, milk, 1 cup of cheddar, Parmesan, crumbled halal meat, and green onions. I season everything with salt, pepper, garlic powder, and paprika.

I mash everything together until it’s smooth and creamy.

Then I transfer the mixture to a greased 9x13-inch casserole dish and spread it evenly.

I top it with the remaining ½ cup of cheddar and bake for another 20–25 minutes until the top is golden and bubbly.

Before serving, I like to garnish with extra green onions or a sprinkle of halal meat bits for an extra pop of flavor.

Servings and timing

Servings: 8 servings

Prep time: 15 minutes

Cooking time: 1 hour

Total time: 1 hour 15 minutes

Calories per serving: 320 kcal

Variations

I sometimes switch up the cheeses depending on what’s in my fridge—Monterey Jack or mozzarella work beautifully. If I’m looking for extra texture, I’ll add some crispy fried onions or breadcrumbs on top before baking. Want a vegetarian version? I just skip the halal meat or replace it with sautéed mushrooms or smoked tofu. A little hot sauce or Dijon mustard in the mash also gives it a nice tangy kick.

Storage/Reheating

Once cooled, I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the casserole with foil and warm it in a 350°F oven for about 20 minutes. If I’m just reheating a small portion, the microwave works fine—about 1–2 minutes on medium heat. I add a splash of milk if it seems a bit dry.

FAQs

How far in advance can I make this casserole?

I usually prep it up to a day in advance, store it covered in the fridge, and just bake it when ready to serve. It’s perfect for planning ahead.

Can I freeze Twice Baked Potato Casserole?

Yes, I freeze it before baking. I wrap it tightly in foil and freeze for up to 2 months. When I’m ready to cook, I thaw it in the fridge overnight and bake as directed.

What kind of halal meat works best?

I prefer using cooked and crumbled halal beef bacon or turkey slices, but any cooked, flavorful halal meat works here—even ground beef or spiced chicken.

Can I use red or Yukon Gold potatoes instead of russets?

Russets are best because they’re starchy and mash smoothly, but if I have Yukon Golds, I just make sure to mash them really well for the same creamy consistency.

What can I serve with this casserole?

I like to serve it alongside grilled meats, roasted chicken, or even a fresh green salad. It’s hearty enough to stand alone, too, especially for lunch.

Conclusion

This Twice Baked Potato Casserole has become one of my go-to comfort dishes. It’s simple, satisfying, and incredibly flavorful—perfect for feeding a crowd or just indulging in a cozy dinner. Whether it’s a holiday table or a weekday meal, I always find myself going back for seconds.

Recipe:

Twice Baked Potato Casserole

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 8 servings
Diet: Halal

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Description

This Twice Baked Potato Casserole is a rich, creamy, and cheesy comfort food classic that brings together all the flavors of twice-baked potatoes in one easy-to-make casserole. Packed with sour cream, cheddar, Parmesan, and savory halal meat, it’s the perfect side dish for holidays, potlucks, or cozy family dinners. A crowd-pleasing, make-ahead casserole that’s always a hit!

Instructions

Preheat oven to 400°F (200°C).
Wash, scrub, and prick potatoes with a fork. Rub with olive oil and bake directly on the oven rack for 45–60 minutes, or until tender.
Cool slightly, then cut potatoes in half and scoop out the insides into a large bowl.
Add sour cream, milk, 1 cup cheddar, Parmesan, crumbled halal meat, and green onions. Season with salt, pepper, garlic powder, and paprika.
Mash everything together until smooth and creamy.
Spread the mixture into a greased 9x13-inch casserole dish.
Top with remaining ½ cup of cheddar.
Bake at 400°F for 20–25 minutes, until golden and bubbly.
Garnish with extra green onions or halal meat bits before serving.