This Grilled Potato Casserole transforms humble baked potatoes into a luxurious, shareable main dish. The tender potato flesh is scooped out and whipped with softened cream cheese, sour cream, and sharp cheddar until light and fluffy. Seasoned with salt, pepper, and a dusting of paprika, the mixture is spooned back into the potato skins. The skins are then grilled or baked until the cheese topping is bubbly and golden. The result is a perfect balance of creamy richness and smoky char. It’s an ideal comfort food for family dinners, potlucks, or as a hearty side for grilled meats. Simple ingredients come together to create a dish that feels indulgent yet easy to prepare.
Grilled Potato Casserole
Description
This Grilled Potato Casserole transforms humble baked potatoes into a luxurious, shareable main dish. The tender potato flesh is scooped out and whipped with softened cream cheese, sour cream, and sharp cheddar until light and fluffy. Seasoned with salt, pepper, and a dusting of paprika, the mixture is spooned back into the potato skins. The skins are then grilled or baked until the cheese topping is bubbly and golden. The result is a perfect balance of creamy richness and smoky char. It&# 226;ÂÂs an ideal comfort food for family dinners, potlucks, or as a hearty side for grilled meats. Simple ingredients come together to create a dish that feels indulgent yet easy to prepare.Ingredients
Directions
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Preheat your oven to 350ðF (177ðC) or prepare your grill for indirect medium heat.
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Allow the baked potatoes to cool just enough to handle, then slice each one in half lengthwise.
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Carefully scoop out the potato flesh, leaving a thin border to create sturdy shells, and place the shells on a baking sheet or grill-safe pan.
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In a large bowl, combine the scooped potato flesh, softened cream cheese, sour cream, half of the chopped green onions, salt, and pepper.
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Beat the mixture with an electric mixer or whisk until it is light, fluffy, and smooth.
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Fold in 1 cup of the shredded cheddar cheese until evenly distributed.
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Spoon the creamy potato mixture back into the potato shells, mounding it slightly for a generous presentation.
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Top each stuffed potato with the remaining 1/2 cup of shredded cheddar cheese and the rest of the chopped green onions.
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Lightly sprinkle paprika over the top for color and a hint of smokiness.
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Bake for 20 minutes until the cheese is bubbly, or grill for about 15 minutes until heated through and the edges are slightly charred.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 760.8kcal
- % Daily Value *
- Total Fat 57.6g89%
- Saturated Fat 35.8g179%
- Cholesterol 157.6mg53%
- Sodium 776.8mg33%
- Total Carbohydrate 34.6g12%
- Dietary Fiber 8.2g33%
- Sugars 4.9g
- Protein 32.1g65%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
