Twice Baked Potato Casserole

Jodi served this dish at a recent party and everyone loved it! Jake's mother slightly modified an Emril Lagasse recipe and it was quite tasty. The recipe below is the original recipe. Selene replaced the sharp white cheddar with a package of softened cream cheese because the white cheddar has a very strong flavor. No matter which way you make it this recipe is definitely a winner!

Twice Baked Potato Casserole

Ingredients:

10 large russet baking potatoes (about 7 pounds total)

8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature

1 cup sour cream

1/2 cup heavy cream

2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

3/4 pound bacon, cooked until crisp and crumbled

1/2 pound sharp white cheddar, cut into 1/2 inch cubes

3/4 pound mild cheddar, grated (3 cups)

1/2 cup finely chopped green onions

3 eggs, lightly beaten

Directions:

Preheat oven to 400 degrees Fahrenheit. Scrub the potatoes well and rinse under cool 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 1 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 by 13 inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees Fahrenheit. 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.