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Twice-Baked Potato Casserole

Source of Recipe

From "Emeril's Potluck: Comfort Food with a Kicked-Up Attitude"


Recipe Introduction

"If you love to doctor up your baked potatoes as much as I do, then this super-rich potato casserole will make you and your guests happy, happy. It's like a cross between stuffed baked potatoes and potato skins. Kick yours up with other ingredients, if desired—crumbled cooked sausage, chopped broccoli, chopped smoked salmon, you name it. Just about anything you like in or on a baked potato would be a welcome addition to this casserole. Any leftovers reheat well and are just as delicious."

List of Ingredients

â—¦  10 large russet baking potatoes (about 7 pounds total)
â—¦  8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
â—¦  1 cup sour cream
â—¦  ½ cup heavy cream
â—¦  2 teaspoons salt
â—¦  1 ½ teaspoons freshly ground black pepper
â—¦  ¾ pound bacon, cooked until crisp and crumbled
â—¦  ½ pound sharp white Cheddar cheese, cut into ½-inch cubes
â—¦  ¾ pound mild Cheddar cheese, grated (3 cups)
â—¦  ½ cup finely chopped green onions
â—¦  3 eggs, lightly beaten


Recipe

Preheat the oven to 400° F.

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

When the potatoes have cooled, cut each potato in half and, using a spoon or a 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 one stick of the butter, the sour cream, heavy cream, salt and pepper, and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs, and mix thoroughly.

Butter a 9 x 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375° 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 lightly golden. Serve hot.

Makes 12 servings