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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Twice Baked Potato Casserole

Updated: Oct 5, 2021

Filling and comforting, this Twice Baked Potato Casserole makes a perfect no-fuss side dish for a holiday or weekend meal. Simple Ingredients - incredible taste!

PREP TIME: 15 minutes


COOLING TIME: 30-45 minutes

COOK TIME: 30 minutes-35 minutes

TOTAL TIME: 2 hours 30 minutes



4 large potatoes (about 2 pounds)

1 small onion, minced

1 teaspoon Salt, or to taste

1 teaspoon Pepper, or to taste

1/4 cup chopped Fresh Dill

1/4 cup chipped Fresh Parsley

2 & 1/2 cups Shredded Sharp Cheddar Cheese, or your favorite kind

1 & 1/2 cup Sour Cream


1. Preheat the oven to 425 degrees Fahrenheit.

2. Wash the potatoes thoroughly, wipe dry, place on a baking tray, pierce each potatoes a few time with a for or knife and bake for about 1 hour (or until cooked through), turning once. Cool Completely (about 30-45 minutes).

3. Peel the potatoes and shred them. Place them into a large mixing bowl.

4. Add the minced onion, fresh herbs, salt, and pepper. Mix it gently, using two forks.

5. Now add 2 cups cheese and the sour cream, and mix gentrly again.

6. Transfer the potato mixture to a 9-inch square pan or 2-quart casserole dish.

7. Bake in a preheated 425 degree Fahrenheit oven for about 30-35 minutes.

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