Since I was a kid, I’ve always loved the flavor of twice baked potatoes. But then I grew up and found out how much work went into making twice baked potatoes.
I mean, you’ve got to bake them and scoop out their contents, all while maintaining the integrity of the skins. Then there’s the seasoning, and the mixing, and the re-stuffing of the goodness into the little potato boats. And even after all of that, you’re still not done because you have to bake them… again. You know – on account of that whole “twice baked” thing.
All of that just seemed like work I didn’t want to do. However, I still
wanted needed that deliciousness in my life. So, I came up with a slightly quicker, less labor intensive way to get similarly delicious results. And thus, Once Boiled Once Baked Potato Casserole was born.
It’s been a few years since I developed this recipe of tastiness, but it is still a fan favorite among family, friends, co-workers, and pretty much anyone who tries it really. I like to serve it along side roast, pork, and even, chicken. But my most favorite is to have it on my plate right next to a cooked-to-perfection steak that’s been seasoned up with Tom’s Steak Rub.
The point really is that Once Boiled Once Baked Potato Casserole goes great with almost anything you set it next to. And could probably even be their own meal – just add bacon… or steak junks. 😉
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 140 degrees.
- 8 cups cubed raw potatoes*
- 1 cup plain Greek yogurt or sour cream
- 3/4 cup milk
- 3 tablespoons butter
- 1 tablespoon dried chives
- 1 teaspoon garlic salt
- 1 cup shredded Colby Jack cheese or whatever flavor you prefer
- Preheat the oven to 375 degrees.
- Place the potato cubes in a medium pot and cover them with cold water. Over high heat, bring them to boil. Reduce heat to medium-high and continue to boil until potatoes are soft and mashable.
- Drain the taters and return them to the pot if it is stainless steel or transfer to large mixing bowl. Add all of the remaining ingredients except the cheese. Mash with hand masher until fairly smooth and creamy.
- Add the cheese and mix well.
- Transfer the potato mixture to a casserole dish or an oven safe baking dish. Spread the taters out evenly in the dish, and if desired, top them with more cheese… I always do. Place them in the oven and bake uncovered for 15 minutes.
- Serve up the deliciousness immediately or keep it warm until serving. Enjoy!
- *Peeled or no - the choice is yours. 😉