Twice Baked Potato Casserole

Tue, Oct 5, 2010 1-minute read

I adapted Emeril’s Twice Baked Potato Casserole. This stuff rocks!

  • 7 - 8 pounds russet baking potatoes
  • 9 tablespoons unsalted butter, at room temperature
  • 8 ounce container sour cream
  • 1/2 - 1 cup heavy cream (depending on consistency)
  • 2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 pound bacon, cooked until crisp and crumbled
  • 1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
  • 1 pound mild Cheddar, grated (4 cups)
  • 1/2 cup finely chopped green onions
  • 3 large eggs, lightly beaten

Preheat the oven to 400 degrees F.

Clean potatoes, prick with fork, and bake for 1 to 1 1/4 hours.  Cool.

Remove skins and place potatoes in mixer bowl along with 8 tablespoons (1 stick) of butter, sour cream, heavy cream, salt, and pepper.  Mix until chunky-smooth. Add bacon,
cubed white Cheddar, half of the grated Cheddar, green onions, and eggs and mix thoroughly.

Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.

Place the seasoned potato mixture in the prepared casserole and top with the 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 llightly golden.