This isn’t the most photogenic recipe I’ve made lately, but it sure was a crowd-pleaser! I actually set out to make Mandi’s Twice Baked Cheeseburger Potatoes, but didn’t have the right kind of potatoes in my 20 lb. bag. Mine were small and the skins weren’t tough enough for scooping treatment.
In make do, or do without fashion, I used what I had, resulting in this freezer-friendly dish.
Cheeseburger Potato Casserole
- 1 lb. hamburger
- 1/4 c. chopped onion
- 3/4 c. sour cream
- 2 T. melted butter
- 1/2 c. milk
- 4 c. diced baked potatoes (4-6 potatoes, depending on their size)
- 1 tsp. salt
- 2 c. shredded cheese (I used a combination of sharp cheddar and colby-jack, because that’s what I had on hand.)
Bake the potatoes ahead of time. Allow to cool. (Scrub and poke holes in your potatoes. Bake at 400° for an hour, maybe an hour and a half. They’re done when they are easily stabbed with a fork.) *** Yes, this can be done in the microwave, but I think that gives them a different texture.
Brown the hamburger and onion.
In a large bowl, mix sour cream, melted butter, milk, salt, and 1 cup cheese.
Dice the potatoes in small pieces with the skins on. *** This is so much easier if you have the potatoes baked and cooled earlier in the day. Add potatoes and hamburger to the sour cream mixture.
Spread in a baking dish. Top with remaining cheese. Bake at 350° for 30-40 minutes, until bubbly and lightly browned.
*** If I had bacon on hand, I absolutely would have turned this into a bacon cheeseburger casserole. Yum!
I still want to try Mandi’s twice-baked potato version, but this made for a great comfort food casserole! What recipes have you created to make do with what you have?