Twice Baked Potato Casserole (Potatoes Romanoff)
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A better way to eat a baked potato! This twice baked potato casserole, also known as, potatoes Romanoff starts with baked potatoes that are shredded and folded with tons of cheddar cheese, shallots, seasonings, and sour cream. So good you’ll want to make this all the time!
Truth be told, I’m a little sad that October is already in the books. It’s my favorite season and this year’s Halloween certainly did not disappoint. It was dark and stormy, I made a big pot of wild mushroom french onion beef stew (just in the process of recipe testing it,) we passed out candy to the determined few tricker treaters that knocked on our doors, and we watched the final episode of The Haunting of Hill House. I’d say it was positively perfect.
It’s officially November and I have 0% guilt for bringing you a Thanksgiving recipe this early in the month. Some of us like to plan our menus nice and early and whether you fit into that category or not, I want you to be thinking about the sides you’ll be making/taking to Thanksgiving dinner this year.
I always say this; Thanksgiving is all about the sides, not the turkey.
And boy, oh boy, today’s twice baked potato casserole (also known as potatoes Romanoff) certainly is great for Thanksgiving but also Christmas and all those dinner parties that you plan on having between now and the end of the year.
What is Potatoes Romanoff?
Potatoes Romanoff is essentially a fancier twice baked potato casserole. IT starts with baked potatoes that are then cooled and grated and folded together with sharp white cheddar, tons of shallots, seasonings and of course, a generous (way generous) dollop of sour cream. It’s not something you’ll see me making weekly, but it is the perfect side dish for Thanksgiving!
What is the first step to making twice baked potato casserole?
The first thing you need to do is grab your potatoes. Russets work best here. And since russet potatoes come in all different sizes, know that any size will work fine here as long as you have a total of 2 ½ pounds. Start by giving the potatoes a good scrub. It’s important to do this because we’ll use the entire potato when we’re making our twice baked potato casserole – skin and all!
You’ll also want to use a fork and pierce holes in the potatoes all over so that they don’t burst in the instant pot/oven/microwave while cooking!
How long does it take to bake potatoes for twice baked potato casserole?
- Instant pot: it’ll take you anywhere for 10-20 minutes to cook the potatoes in the instant pot. If each of your potatoes weighs close to a pound, they’ll require anywhere from 18-20 minutes.
- Oven: To bake them, you’ll preheat the oven to 425ºF and bake the potatoes for roughly 35-50 minutes depending on the size.
- Microwave: This is probably the easiest method but it’s also the one that requires a little more testing. It really depends on how many potatoes you have, if you’re using the larger ones like I am, this is going to take about 10-18 minutes per potato. I suggest microwaving them in batches so that they cook more evenly.
How can you tell when your baked potatoes are done?
The best way to test if their done is to pierce them with a fork. If the fork goes through easily, they’re done!
What’s the next step?
The good thing about this recipe is that it demands to be made partially in advance. Once you’ve baked your potatoes. Allow them to cool to room temperature, cover them with plastic wrap and pop them into the refrigerator and allow them to cool completely. This will make life a 1000x easier when you go to grate the potatoes for your casserole.
But also, all that’s left to do the next day is grate the potatoes, mix everything together and pop it in the oven!
Whats the best way to grate the baked potatoes for twice baked potato casserole?
You have two options:
I opt for option #2 most often because, after my morning workouts, my arms are always way too sore for that sorta thing!
What else do you need to make potatoes romanoff?
Once you’ve grated the potatoes, here’s what you’ll need:
- minced shallots
- grated white cheddar cheese
- garlic powder
- white pepper
- melted butter
- sour cream
- and chopped scallions/chives/parsley for topping
What do you do next?
Here’s the best part, once you’ve grated the potatoes, combine all the ingredients listed above and fold in the potatoes. Then pop it into a casserole dish and top it with some more shredded cheese, because why not? And let it hang out in the oven until it’s bubbly and golden.
Try something a little different this Thanksgiving. Sure you can make the traditional sweet potato casserole, go off script and make roasted garlic mashed potatoes, or those that are ready in 20 minutes, but this twice baked potato casserole is sure to raise a few eyebrows in the best way possible!
- 2 ½ pounds russet potatoes
- 1 cup shallots, minced
- 3 cups grated white cheddar cheese
- 2 teaspoons salt
- 1 teaspoon garlic powder
- ½ teaspoon white pepper
- 2 tablespoons melted butter
- 1 ¾ cups sour cream
- chopped scallions/ chives for garnish
- POTATOES: Preheat the oven to 425ºF. Wrap each potato in aluminum foil and pierce server alt times with a fork. Place the potatoes directly on the oven rack and bake until they’re tender, roughly 40–55 hour. You can also do this in the microwave (about 35 minutes) or in your instant pot(18-20.) Once the potatoes are cooked allow them to cool completely on a plate. Wrap the plate in plastic wrap and refrigerate overnight.
- PREP: Preheat the oven to 350ºF when you’re ready to prepare the casserole. Spray a 1 ½ quart baking dish with nonstick cooking spray. Using a box grater, grate the potatoes along with the skin. You can also just do this in a food processor if you’d like.
- CASSEROLE: Mix half the shredded cheese and all the ingredients except the grated potatoes and the garnish in a large bowl until well combined. Stir in the potatoes and once it's evenly mixed, dump the mixture into the prepared baking dish. Don’t compress the mixture too much, you want it to be nice and fluffy, not dense. Sprinkle the remaining cheese on top.
- BAKE: Bake for roughly 30 minutes or until golden and bubbly on top!
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