A twice baked potato casserole with a sea of cheesy sauce made with chicken broth, sour cream, cream cheese and cheddar. Stick-to-your-ribs comfort food.
- 3 pounds russet potatoes
- butter, for greasing pan
- 1 + 1/4 cups sour cream (regular or low-fat)
- 4 ounces regular or low-fat cream cheese, softened
- 1 tablespoon cornstarch
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (or sweet if you don’t have smoked on hand)
- 1 can (14 ounces) low-sodium chicken broth
- 4 scallions, white parts minced, green parts sliced thin on the bias
- 2 + 1/2 cups shredded sharp cheddar cheese, divided
- Preheat oven to 425ºF.
- Wrap each potato in aluminum foil and pierce several times with a fork. Bake the potatoes right on the oven rack until fork tender, about 1 hour. Remove the foil and let the potatoes cool slightly. Cover with plastic and put them in the refrigerator to cool completely.
- When potatoes are completely cooled preheat oven to 375 degrees F. Butter a 9 x 12 casserole or baking pan.
- Peel and cut the potatoes into 1/2-inch cubes.
- Whisk sour cream, cream cheese, cornstarch, salt, pepper and paprika together in a large bowl until combined – it may look a little curdled – that’s ok. Whisk in the chicken broth.
- Add the potatoes, scallions and 2 cups of the cheddar. Stir carefully until well combined. Pour into the casserole dish and sprinkle the remaining 1/2 cup of cheese over top.
- Bake 30 – 35 minutes until bubbly and lightly golden on top. Let set 5 – 10 minutes before serving.