Twice-Baked Potato Casserole

  • 10 large baking potatoes
  • 1/2 cup heavy cream
  • 3/4 pound cooked bacon
  • 1/2 cup green onion, chopped
  • 9 tbsp butter, room temperature
  • 2 tsp salt
  • 1/2 pound white sharp cheddar, cubed
  • 3 eggs, lightly beaten
  • 1 cup sour cream
  • 1 1/2 tsp black pepper
  • 3/4 mild cheddar, grated

  1. Preheat the oven to 400 degrees.
  2. Scrub the potatoes well and rinse under cool running water.
  3. Pat dry with paper towels and prick the potatoes in several places with a fork.
  4. Place the potatoes in the oven and back for 1 1⁄2 hours, or until tender.
  5. Remove from the oven and set aside until cool enough to handle.
  6. When the potatoes have cooled, cut each potato in half and, using a spoon, scoop the flesh out of the skins, leaving as little flesh as possible.
  7. Place the potato flesh in a large bowl and add 8 tablespoons (1 stick) of butter, the sour cream, heavy cream, salt and pepper and mash until chunky smooth.
  8. Add the bacon, cubed white cheddar, half of the grated cheddar, the green onion, and eggs and mix thoroughly
  9. Butter 9×13-inch casserole dish with the remaining butter and reduce the oven
    temperate to 375 degrees.
  10. Place the seasoned potato mixture in the casserole dish and top with the remaining grated cheddar.
  11. Bake for 35-40 minutes, or until bubbly around the edges and the cheese on top is melted and lightly golden.

recipe: The Martins // photo:


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