Baked potatoes mashed with butter and sour cream, mixed with gruyere cheese and fresh rosemary; baked again and sprinkled with more rosemary.
All of the creamy, cheesy goodness of a twice baked potato without all of the work.
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Twice baked potatoes are so delicious, but they are a lot of work with the mashing and the stuffing. And I always ruin a few. No more!
These cheesy, flavorful potatoes are just like the best part of a twice baked potato only they’re baked in a 9 x 13 inch dish instead of a potato skin.
Ok, so I don’t get a potato skin to nosh on, but I never eat the skins anyway. I know…they’re full of vitamins, yada yada yada. But I’ve never been a fan.
I’m using rosemary for this recipes because it pairs so well with the gruyere cheese. The fact that I had some leftover from when I made my Onion-Rosemary Drop Biscuits is purely coincidental.
I’m making this twice baked potato casserole to serve with my Easter ham so rosemary and gruyere (which is a type of Swiss) are a perfect flavor combo.
Twice baked potatoes start with baked potatoes. Shocking, right? Just put them on a sheet pan (I covered mine with foil for easy clean-up), stab them full of holes, and bake them at 400° for about an hour. Take them out and turn the oven down to 350°.
Put the butter and sour cream in a large mixing bowl. Then slice your spuds in half lengthwise and scoop the insides into the bowl. I use a potholder to handle them.
Now mash to your heart’s desire. I like mine with some texture.
Stir in the cheese, milk, salt, onion powder, garlic powder, and 2 teaspoons of the rosemary.
Stir until it’s well combined then spoon it into a 9 x 13 inch baking dish that’s been sprayed with cooking spray.
Bake it uncovered for 30 minutes. Sprinkle on the rest of the rosemary.
Just look at all of the buttery, cheesy wonderfulness!
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