Twice Baked Potato Casserole

By crisscut

Ingredients

• 10 large russet baking potatoes (7 lbs)
• 8 tbsp. (1 stick) + 1 tbsp. unsalted
• butter, at room temperature
• 1 cup sour cream
• 1/2 cup heavy cream
• 2 tsp. salt
• 1 1/2 tsp. frshly ground black pepper
• 3/4 lb. bacon, cooked until crisp and
• crumbled
• 1/2 lb. sharp white cheddar, cut into
• 1/2 " cubes
• 3/4 lb. mild cheddar, grated (3 cups)
• 1/2 cup finely chopped green onions
• 3 eggs, lightly beaten

Details

Servings 12

Preparation

Step 1

Preheat oven to 400 degrees.

Scrub potatoes well and rinse under cold running water. Pat dry with paper towels and prick the potatoes several times with a fork. Place potatoes in oven and bake for 1 hour to 1 hour 15 minutes, or until tender. Remove from oven and set aside on wire rack until cool enough to handle.

When potatoes have cooled, cut each potato in half and using a spoon or melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of butter, sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add bacon, cubed white cheddar, half the grated cheddar, green onions, and eggs and mix thoroughly.

Butter a 9" x 13" casserole with the remaining tablespoon of butter and reduce oven temperature to 375 degrees.

Place the seasoned potato mixture in the prepared casserole and top with remaining grated cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.