15 March, 2012

Twice-Baked Potato Casserole | Christy Robbins

You can assemble this casserole the day before serving, and it also reheats well.

Twice-Baked Potato Casserole ingredients
Makes about 12 servings
10 large russet baking potatoes, about 7-LBS
1 stick of butter, plus 2 Tbsp of butter, all at room temperature
1 cup sour cream
1/2 cup heavy cream
2 tsp salt
1.5 tsp black pepper
3/4-LB bacon, cooked until crisp and crumbled
1/2-LB sharp cheddar cheese, cubed
3/4-LB mild cheddar cheese, shredded
1/2 cup chopped green onions
3 eggs, lightly beaten


Preheat oven to 400ºF.

Wash and dry potatoes; prick with a fork and bake until tender, about 60 to 75 minutes. Set aside until cool enough to handle; then, halve potatoes and use a melon baller to scoop out the pulp.

In a large bowl, mix potatoes with 1 stick of the butter, the sour cream, heavy cream, salt and pepper; mash together.

Add bacon, cubed cheese, half of grated cheese, the green onions and eggs; mix well.

Butter a 9- x 13-inch dish with the remaining 2 Tbsp butter. Pour mixture into baking dish and top with remaining shredded cheese.

Reduce oven heat to 375ºF. Bake casserole until bubbling around edges, and the cheese is melted on top and lightly browned, about 35 to 40 minutes. Serve hot.

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