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Creamy Vegetarian Twice Baked Potato Casserole with scallions

Creamy Vegetarian Twice Baked Potato Casserole with Scallions

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Side Dish
Cuisine American
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Bake the Potatoes

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.