There’s something deeply comforting about a warm potato dish straight from the oven, especially when it’s packed with cheese, sour cream, and buttery goodness. This vegetarian twice baked potato casserole with scallions takes everything you love about a loaded baked potato and turns it into a creamy, crowd-pleasing casserole. Inspired by some of the best loaded twice baked potatoes, this version skips the bacon but doesn’t skimp on flavor. With melted cheddar, whipped potatoes, tangy sour cream, and the gentle bite of fresh scallions, this is one of those twice baked potato casserole recipes easy enough for a weeknight but impressive enough for a holiday spread.
Creamy Vegetarian Twice Baked Potato Casserole with Scallions
Prep Time 20 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Side Dish
Cuisine American
Oven for baking the potatoes and the final casserole
Mixing bowls for combining the ingredients
Potato masher or hand mixer a masher will give you a rustic texture, while a hand mixer creates a smoother consistency
9x13-inch casserole dish or baking dish a standard size that allows even baking
Aluminum foil (optional) to cover the dish if you want to prevent over-browning
Spatula or spoon for transferring and spreading the mixture
Alternative tools If you don’t have a potato masher, a large fork works in a pinch. You can also use a stand mixer for a fluffier texture.
For the potato base
- 6 large russet potatoes scrubbed and pierced
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 1/2 cup whole milk or plant-based milk like oat or soy for a lighter version
- 1 1/2 cups shredded sharp cheddar cheese divided
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 teaspoon smoked paprika optional but recommended
- 3 scallions thinly sliced (white and green parts separated)
Topping
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan
- Remaining scallion greens for garnish
Optional: breadcrumbs for a slight crunch
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Arrange the scrubbed russet potatoes directly on the middle oven rack or on a baking sheet. Bake for 50–60 minutes, or until the skins are crisp and a knife slides easily into the center. Let them cool just enough to handle.
Step 2: Scoop and Mash
Slice each baked potato in half lengthwise and scoop out the flesh into a large mixing bowl. Leave a thin layer of potato attached to the skins if you like extra texture, but this is optional. Add butter, sour cream, milk, garlic powder, smoked paprika, salt, and pepper to the warm potato flesh. Mash until smooth and fluffy. You can also use a hand mixer here for a creamier texture.
Step 3: Stir in the Good Stuff
Fold in 1 cup of the shredded cheddar cheese and the sliced white parts of the scallions. This is what gives it that subtle sharpness and freshness that cuts through the richness. Taste and adjust salt and pepper if needed.
Step 4: Assemble the Casserole
Transfer the mashed potato mixture into a greased 9x13-inch casserole dish. Use a spatula to spread it evenly. Sprinkle the top with the remaining 1/2 cup cheddar, mozzarella, and Parmesan cheeses. For an added golden crust, you can sprinkle a handful of breadcrumbs on top.
Step 5: Bake Again
Return the dish to the oven and bake at 375°F (190°C) for 25–30 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden. If the top browns too quickly, cover loosely with foil halfway through.
Step 6: Garnish and Serve
Once baked, remove from the oven and let sit for 5–10 minutes. Sprinkle the green parts of the scallions over the top for a fresh finish. Serve hot.
Pairings
This dish is rich and creamy, so it pairs beautifully with lighter, crunchier sides and tangy or acidic components. Here are some perfect pairings:
- Green salad with vinaigrette: The acidity of a balsamic or lemon dressing cuts through the richness.
- Roasted or steamed broccoli or asparagus: A clean, green veggie on the side balances the decadence.
- Vegetarian meatloaf or mushroom gravy: For a more filling meal, a hearty protein-based side rounds it out.
- Sparkling water with lemon or apple cider: These drinks refresh the palate between bites.
This casserole also sits nicely beside other potato casserole with hashbrowns if you're creating a brunch or buffet spread. You can even serve it alongside baked cheesy potatoes as part of a full-on comfort food feast.
FAQs
1. Can I use different types of potatoes?
Russet potatoes are the best choice for this dish because of their starchy texture. Yukon Golds can work if you prefer a creamier result, but avoid waxy potatoes like red potatoes—they don’t mash as well.
2. Is it okay to make this ahead of time?
Absolutely. You can prepare the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. Just add 5–10 extra minutes to the bake time if it’s going in cold.
3. Can I add vegetables to this recipe?
Yes! Roasted cauliflower, steamed spinach, or sautéed mushrooms make great mix-ins if you're looking to up the veggie content. Just make sure to cook and drain them well first to avoid extra moisture.
4. How do I make this dish vegan?
Use plant-based butter, vegan sour cream, non-dairy milk, and dairy-free cheese. The texture will still be creamy, and the flavor still indulgent with the right cheese alternatives.
5. Is there a way to make this dish lighter?
To lighten it up, use Greek yogurt instead of sour cream, low-fat milk, and reduce the butter and cheese amounts slightly. It’ll still be satisfying but less rich.
