My friend, Kelly, introduced me to a version of this one holiday. I've adapted the cheese a bit to fit what I had in my fridge, but I think it would work with any combination of cheese you like, and work it does. I'm actually not a huge fan of potatoes, and I love this, as does the rest of my family, which is a small miracle. Someday I need to do a run down of the things my extended family eats, it would be the shortest, easiest blog post ever b/c they each have about three things they eat without conflict, hesitation, or protest, so holiday meals can be difficult. You better believe this makes it to the table quite often when it comes to attempting to fix a meal that will be eaten. It does NOT, however, make it on any weight watcher's sites but it's worth the splurge.
TWICE BAKED POTATO CASSEROLE
10 large russet baking potatoes (about 7 pounds), 1 stick of butter, plus 2 T of butter (at room temperature), 1 c. sour cream, 1/2 c. heavy cream, 2 t. salt, 1 1/2 t. black pepper, 3/4 lb bacon-cooked until crisp and crumbled, 1/2 lb sharp cheddar cheese, cubed, 3/4 pound mild cheddar cheese, shredded, 1/2 c. chopped green onion, 3 eggs, lightly beaten.
Heat over 400 degrees.
Wash and dry potatoes. Prick potatoes with a fork and bake for 1 hour-1 hour 15 minutes (until tender). Set aside until cool enough to handle.
When cooled, cut potatoes in half and use a melon baller to scoop out all the insides.
Put potatoes insides in a bowl and mix with 1 stick of butter, sour cream, heavy cream, salt, and pepper. Mash. Add bacon, cubed cheese, half of grated cheese, green onion, eggs. Mix well.
Butter a 9x13 inch dish with remaining butter. Pour mix into bowl, and top with the rest of the cheese.
Reduce oven heat to 375. Bake 35-40 minutes until bubbling around the edge, and cheese is melted on top and lightly browned. Serve hot.
I've put the casserole together the day before, covered it and baked it the day of the dinner to save time the day 'of.' This also reheats well.
Remodelaholic House of Hepworths
23 hours ago