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Crispy Twice-Baked Potato Casserole Recipe Easy and Perfect with Sour Cream and Chives

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A comforting casserole featuring crispy golden topping and creamy, herby filling made with russet potatoes, sour cream, cheddar, Parmesan, and fresh chives. Perfect for easy weeknight dinners or casual get-togethers.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds / 900 grams)
  • 2 tablespoons unsalted butter, softened
  • ½ cup sour cream (full-fat preferred)
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh chives
  • Salt and freshly ground black pepper, to taste
  • ½ cup panko breadcrumbs
  • 1 tablespoon olive oil or melted butter
  • Optional: pinch of smoked paprika or garlic powder

Instructions

  1. Preheat your oven to 400°F (200°C). Scrub the russet potatoes well under cold water, then pierce each a few times with a fork.
  2. Bake the potatoes directly on the oven rack for 45-50 minutes, or until the skins are crispy and a fork slides in easily.
  3. Remove the potatoes from the oven and let cool slightly until you can handle them without burning your fingers — about 10 minutes.
  4. Cut each potato in half lengthwise and carefully scoop out the flesh into a large bowl, leaving a thin shell behind to hold the casserole.
  5. Mash the potato flesh with butter, sour cream, cheddar cheese, Parmesan, and chopped chives. Season generously with salt and pepper. Add a splash more sour cream or a tablespoon of milk if the mixture feels dry.
  6. Transfer the potato mixture back into the potato skins or directly into your baking dish, spreading evenly.
  7. Mix the panko breadcrumbs with olive oil or melted butter and any seasoning you like. Sprinkle this evenly over the top of the potato mixture.
  8. Bake at 375°F (190°C) for 20-25 minutes, until the topping is golden and crisp. For an extra crunch, switch the oven to broil for the last 2-3 minutes — watch closely to avoid burning.
  9. Remove from oven and let rest for 5 minutes before serving.

Notes

For a gluten-free version, use gluten-free panko or crushed cornflakes. To speed up cooking, microwave potatoes for 6-8 minutes before baking but skin won’t be as crispy. Broil the breadcrumb topping for 2-3 minutes for extra crispiness, watching carefully to avoid burning. Use room temperature butter and sour cream for best texture. Do not overload filling to avoid runniness. Can prepare filling and assemble casserole a day ahead; keep refrigerated and bake fresh.

Nutrition

Keywords: twice-baked potatoes, potato casserole, crispy topping, sour cream, chives, comfort food, easy casserole, cheesy potatoes

Find it online: https://atomicbite.com/crispy-twice-baked-potato-casserole-recipe-easy-and-perfect-with-sour-cream-and-chives/