TWICE-BAKED POTATO CASSEROLE
Prep Time: 75 minutes Bake Time: 30 minutes Makes 12 Servings for approx. $8.50
INGREDIENTS:
8 medium baking potatoes
1 stick butter at room temperature
1 cup sour cream
1/2 cup heavy cream (you can sub milk)
2 teaspoons Kosher salt
2 teaspoons fresh ground black pepper
1/2-pound bacon, cooked until crisp and crumbled
2 cups shredded sharp cheddar
2 cups shredded mild cheddar
4 green onions, chopped
3 eggs, lightly beaten
DIRECTIONS:
Preheat oven to 400 degrees.
Clean potatoes, pat dry with paper towel, and prick in several places with a fork. Bake for about 1 hour or until tender. Remove from oven and let cool on wire rack until cool enough to handle.
Once potatoes have cooled, cut each potato in half and scoop out flesh with a spoon. Place potato flesh in large bowl and add butter, sour cream, heavy cream or milk, salt and pepper. Mash until chunky-smooth. Add bacon, sharp cheddar, half of mild cheddar, green onions, and eggs. Mix thoroughly.
Butter a 9 x 13-inch casserole dish. (Or spray with cooking oil.) Reduce oven to 375 degrees.
Place potato mixture in prepared casserole dish and top with remaining mild cheddar. Bake for about 30 minutes, or until bubbly around the edges and the cheese is melted and lightly golden.
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