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Name: Twice Baked Potato Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American-South
Ingredients: 10 large russet baking potatoes (about 7 pounds total); 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

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INGREDIENTS

10 large russet baking potatoes ; (about 7 pounds total)
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

INSTRUCTIONS

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.

NOTES

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Twice Baked Potato Casserole

10 large russet baking potatoes (about 7 pounds total)
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.

Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.

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Nutrition

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Serving Size: 1 Serving (405g)
Recipe Makes: 12 Servings

Calories: 601
Calories from Fat: 290 (48%)

Amt Per Serving		% DV

	Total Fat 32.2g	43 %
	Saturated Fat 16.5g	82 %
	Monounsaturated Fat 11.2g
	Polyunsanturated Fat 2.1g
Cholesterol 81.3mg		25 %
Sodium 553.1mg		19 %
Potassium 1418.4mg		37 %
Total Carbohydrate 57.4g		17 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 53.3g
Protein 22.2g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 601

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