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Hash Brown Casserole Twice Baked Potato

Potato on Potato! Creamy cheesy hash browns inside a crispy golden brown baked potato.

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Potato Type: Russet
Cuisine: American
Prep Method: Baked


Main Dish

Prep Time

20 Mins

Cook Time

55 Mins


Serves 4


Potato on Potato! Creamy cheesy hash browns inside a crispy golden brown baked potato.


  • 4 each (601 g) Russet Potato (5.3 oz)
  • 2 cups (312 g) Frozen Hash Brown Shreds
  • 1/2 cup (118 ml) Sour Cream
  • 1 cup (236 ml) Cream of Chicken Soup
  • ½ cup (60 g) Shredded Cheddar Cheese
  • 2 tbsp (29 ml) Butter (melted)
  • ½ tsp (2 g) Ground Black Pepper
  • 2 tbsp (10 g) Dried Minced Onions
  • ½ cup (60 g) Shredded Cheddar Cheese (topping)
  • ¼ cup (15 g) Fresh Parsley (chopped)


  1. Gather all ingredients and equipment.
  2. Prepare baked potato. To make the baked potatoes, preheat an oven to 450°F (232°C), carefully pierce the potatoes with the tip of a knife and arrange them on sheet pans. Bake the potatoes for 45 minutes or until the internal temperature reaches 205°F (96°C). Lightly brush the potatoes with the oil and return to the oven for 5 minutes to crisp the skin. Remove the potatoes from the oven and hold warm until ready to serve.
  3. To make creamy cheesy hash brown filling, in a large bowl, add thawed hash brown shreds, sour cream, cream of chicken soup, salt, black pepper, butter, dried minced onions, and shredded cheese. Mix well until combined evenly.
  4. To assemble, cut a small slit lengthwise on top of potato and fluff by squeezing the ends towards the middle of potato. Scoop out fluffed potato halfway and reserve scooped out potatoes for future usage. Then fill baked potato with ½ cup scoop of filling, sprinkle cheese on top and lay on a baking sheet and place in oven at 450°F (232°C) until cheese melts and is bubbly and browned, about 5-6 minutes. Remove from the oven and let cool slightly. Garnish with chopped parsley and serve 1 baked potato per serving.


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Nutrition Facts Per Serving









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