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Monday, April 13, 2009

Twice Baked Potato Casserole

This was another dish we had for Easter and really loved. I've made it before and like to use this when I want something different from mashed potatoes. It is great for feeding a crowd. Our family hardly made a dent in it. They are similar to the loaded mashed potatoes at Texas Roadhouse if you've ever eaten there. They are super yummy with green onion, bacon, two different kinds of cheese and sour cream. I made these the day before and then just took them out of the refrigerator a couple of hours before I was ready to bake them. You could easily cut the recipe in half. One more note, I was making too many things at a time and let my potatoes cool. It was a lot harder to get them out of the skins once they were completely cool. If you like perfectly smooth mashed potatoes you might want to prepare them the way I have noted at the bottom.

Twice Baked Potato Casserole
from Emeril Lagasse

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
Preheat the oven to 400 degrees 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 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 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

*If it seems easier you could just peel and boil the potatoes (like you would do for mashed potatoes) and then continue making them that way. If you don't like any lumps this might be a better way to prepare them.*

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