Twice Baked Potato Casserole

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This casserole is very easy to make and you can use any combination of cheeses, herbs, and seasonings you like. I went with goats and sheep’s milk cheeses because cow dairy doesn’t agree with me. I also omitted the typical sour cream in a potato casserole for obvious reasons but after some thought, have decided the next time I make this that I’ll try a home made high fat dairy free plain yogurt and see how that works as a stand in for sour cream. I’ll let you know!

There are also other potato options you could try. You can use packaged frozen hashed browns if you don’t want to go through the process of baking the potatoes first and then scooping out the filling. I’ve also seen recipes where they cube and bake the potatoes. I like mine to seem more like a mashed potato casserole with some chunky potato texture, so I prefer to use baked potatoes and do a light mash.

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Even though I forgot to take pictures of everything coming out of the oven and the food on the table on Easter, I did manage a shot of the table and a shot of a little bit of all of the leftovers the next day. Next time I’ll have to write myself a note to remember to take food photos!

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I absolutley love 2nd day leftovers for breakfast, and clearly that morning my priority was the cherry fluff.

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Twice Baked Potato Casserole

10 Large Russet Potatoes Washed and Wrapped in Foil, baked

About 3/4 Cup Dairy Free Milk, heated (I used diluted full fat coconut milk)

3 Tablespoons of Dairy Free Butter

3 Cloves of Garlic, minced or grated

3 Tablespoons of Mixed Herbs (I used oregano, rosemary, and a little thyme)

3 Heaping Cups of Cheese (I used goat cheddar, goat gouda, and Daiya Cheddar Style Cheese)

5 Tablespoons of Dairy Free Butter

Sea Salt & Ground Pepper to taste

6 Slices of Crispy Bacon

1/2 Cup of Green Onions, sliced

Bake and cool the potatoes. Scoop potato meat out of skins into a large bowl. Add the heated coconut milk and 3 Tablespoons of butter and lightly mash the potatoes.

Spray a 13×9 inch casserole dish and set aside. Preheat oven to 350 degrees.

Fold in the 3 heaping cups of cheese, the garlic and herbs, and season generously with sea salt and ground pepper. Dollop the top with the 5 Tablespoons of butter. Transfer to the casserole dish and bake uncovered for 40-45 minutes. While the casserole is baking, slice the onions and fry the crispy bacon (or you could prepare the bacon the day ahead like I did).

Remove the casserole from the oven and top with the onions and bacon. 

4 Comments on “Twice Baked Potato Casserole

  1. I am SO trying this in the month of May… amazing! (and, you are incredibly gifted at presentation, April, seriously!)


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