Twice Baked Potato Casserole
This ultimate creamy casserole dish has all of the above: baked, mashed, stuffed, roasted, loaded, au gratin, and cheesy potatoes!
Equipment
- Sheet pan
- Casserole Dish
- Fork
Ingredients
- 6 large potatoes
- 6 tbsp olive oil
- salt & pepper to taste
- 5 oz ham, cubed
- 6 oz crème fraîche
- 2 tbsp chives
- 14 oz béchamel sauce
- 5 oz shredded mozzarella
Instructions
- Place the potatoes on a sheet pan, drizzle olive oil on top, and season with salt. Bake the potatoes in a preheated oven set to 350°F for 45 minutes.
- Cut 1/3 off the potato lengthwise, scrape the potato from the potato skin and add it to a bowl, and discard the potato skin. Repeat with the rest of the potatoes and mash the potatoes in the bowl with a fork.
- Add the mashed potatoes to a casserole dish and press the layer down with a fork.
- Partially hollow out the remaining 6 potatoes and add the scrapings to a bowl.
- Add the ham, crème fraîche, and chives to the potato mixture in the bowl, season with salt and pepper, and mix well with a fork.
- Fill the hollowed-out potatoes with the ham & potato mixture and press it down with a spoon.
- Turn the potatoes over and place them on the potato bed in the casserole dish.
- Cover everything with béchamel sauce and sprinkle shredded mozzarella cheese on top. Put the casserole dish in the oven and bake at 375°F for 25 minutes.
VIDEO
Notes
Crispy on the outside, juicy on the inside – this dish is a real crowd-pleaser!