Twice-Baked Potato Casserole Recipe By OhMyVeggies.com (2024)

Twice-Baked Potato Casserole

A meatless, lighter version of Taste of Home’s Twice-Baked Potato Casserole, with red bell pepper, mushrooms and cheddar cheese.

• 2 pounds red potatoes pierced with fork (about 5 to 6 medium)
• 1 ½ tablespoons olive oil
• 1 medium red bell pepper chopped
• 8 ounces baby bella mushrooms sliced
• 2 cloves garlic minced
• ½ teaspoon smoked paprika
• ¼ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon Black Pepper
• 1 medium bunch green onions thinly sliced
• 1 cup plain Greek yogurt
• 1 ½ cups shredded mild cheddar cheese

US Customary - Metric

• Preheat the oven to 350ºF.

• Set the potatoes on a rimmed baking sheet, then mist lightly with olive oil spray. Bake for about 55 minutes to 1 hour, or until tender (if you insert a knife into a potato, it should glide easily into the center without any resistance). Remove the potatoes from the oven and let cool until you are able to handle them, then chop them into 1-inch chunks. Maintain the oven temperature.

• Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the pepper, mushrooms, garlic, paprika and cumin. Cook for about 5 to 7 minutes, until tender. Remove from the heat.

• Grease a 2 to 3 quart baking dish lightly with olive oil spray.

• Add half of the potato chunks to the bottom of the baking dish. Sprinkle with half of the salt and pepper. Top with half of the vegetable mixture, then a third of the green onions. Drop on half of the Greek yogurt in small dollops over the top, then sprinkle with half of the cheese. Top with the remaining half of the potatoes, the salt, pepper, vegetable mixture, another third of the green onions, the remaining half of the Greek yogurt and cheese.

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• Return to the oven and bake for 20 minutes, until the cheese is melted and the dish is warmed through. Sprinkle with the remaining green onions before serving.