Twice-Baked Cheesy Potato Casserole

Recipe View Preheat & Bake First Round: Preheat your oven to 450°F (230°C). (5 minutes) Pierce the potatoes several times with a fork and place them directly on a baking sheet.

Recipe View Bake for 50 minutes to 1 hour, or until the potatoes are easily pierced with a fork and feel soft when squeezed.

Recipe View Cool & Prep: Let the potatoes cool slightly until you can handle them. (10 minutes) Then, reduce the oven temperature to 350°F (175°C).

Recipe View Butter a 9x13 inch casserole dish with some of the remaining butter.

Recipe View Scoop & Mash: Slice the baked potatoes lengthwise and scoop out the flesh into a large mixing bowl, discarding the skins.

Recipe View Add the Cheddar cheese, sour cream, ¼ cup of the melted butter, milk, softened cream cheese, chives, salt, garlic salt, and black pepper to the bowl.

Recipe View Mash the mixture until well combined and mostly smooth, but still slightly lumpy for a rustic texture. (5 minutes)

Recipe View Assemble & Bake: Spread the mashed potato mixture evenly into the prepared casserole dish. Use a fork to create ridges and peaks on the surface for extra browning.

Recipe View Bake in the preheated oven for 30 minutes, or until the peaks are slightly crisp and the casserole is heated through.

Recipe View Final Touch: Pour the remaining ¼ cup melted butter evenly over the top of the casserole. (1 minute)

Recipe View Continue baking for another 15 minutes, or until the top is golden brown and bubbly.

Recipe View Rest & Serve: Let the casserole rest for a few minutes before serving. Garnish with additional chopped chives and a sprinkle of Cheddar cheese, if desired. (5 minutes)