Potatoes Romanoff – The Ultimate Twice-Baked Potato Casserole
A classic steakhouse side dish that’s rich, cheesy, and perfect for any occasion—especially Thanksgiving! With just seven ingredients, this dish is simple to prepare and can be made ahead of time
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Servings: 6
Notes
Ingredients
- 1 large baking potato (1.5 - 2 lbs), scrubbed
- ¼ cup minced onion
- 1 ½ teaspoons kosher salt
- Freshly ground black pepper
- 1 cup grated sharp cheddar cheese
- 1 cup sour cream
- 2 tablespoons melted butter
Instructions
- Bake the Potatoes
- Preheat oven to 425°F.
- Pierce the potato all over with a fork and wrap it in foil.
- Bake for 1 hour, then refrigerate overnight (keep wrapped).
- Prepare the Casserole
- Grate the cold, baked potato (skin included) using a box grater.
- In a large bowl, gently mix the grated potato, minced onion, salt, pepper, cheese, and sour cream. (Use your fingers to avoid breaking up the potatoes too much.)
- Assemble
- Transfer the mixture to a small baking dish, mounding it slightly in the center.
- Drizzle melted butter over the top and sprinkle with extra salt and pepper.
- At this stage, the dish can be covered and refrigerated for up to two days before baking.
- Bake
- Preheat oven to 375°F.
- Bake uncovered for 30 minutes or until heated through and lightly golden on top.
- Chilled potatoes help maintain a fluffy texture—don’t skip this step!
- Flexible baking temperature: If making multiple dishes, you can bake at 350°F or 400°F—just ensure the casserole is hot and slightly crisp on top.
- Make ahead: Prep the casserole up to step 3 and refrigerate, then bake before serving.