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Crispy Twice Baked Potato Casserole Recipe Easy Cheddar Chives Delight

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A comforting casserole with crispy breadcrumb topping, creamy mashed potatoes, sharp cheddar, and fresh chives. Perfect as a cozy side dish with a crunchy top and velvety inside.

Ingredients

Scale
  • 4 large Russet potatoes, peeled and diced
  • 4 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 3 tablespoons fresh chives, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt to taste (preferably kosher salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup panko breadcrumbs
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. Place the peeled, diced potatoes into a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to medium-low and simmer until the potatoes are fork-tender, about 15 minutes. Drain well in a colander.
  3. Transfer potatoes to a large mixing bowl. Using a potato masher or ricer, mash until mostly smooth but still a bit textured. Add softened butter, cream cheese, and sour cream. Stir gently to combine without overmixing.
  4. Add garlic powder, onion powder, salt, and freshly ground black pepper. Fold in 1 cup of shredded cheddar cheese and the finely chopped chives. Taste and adjust seasoning if needed.
  5. Heat olive oil in a small skillet over medium heat. Add panko breadcrumbs and stir frequently until golden and crisp, about 3-5 minutes. Remove from heat and let cool slightly.
  6. Spread the mashed potato mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top, then layer the toasted breadcrumbs evenly as a final crust.
  7. Bake the casserole for 20-25 minutes, or until the top is golden brown and crisp and cheese is bubbling around the edges.
  8. Let the casserole rest for 5 minutes before serving to set up for easier slicing.

Notes

Use Russet potatoes for best texture. Do not overmix potatoes to avoid gluey texture. Toast panko breadcrumbs in olive oil for a crispy, nutty topping. Cover casserole loosely with foil if breadcrumbs brown too quickly. Drain excess liquid from potatoes if watery to prevent sogginess.

Nutrition

Keywords: twice baked potatoes, potato casserole, cheddar cheese, chives, crispy topping, comfort food, easy side dish

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