Are you in need for the perfect side dish for your holiday meal? Then look no further and try this recipe for twice baked potato casserole!
I stumbled upon this recipe from foodnetwork.com and found Emeril Lagasse’s recipe for twice baked potato casserole. This casserole makes the perfect side dish for any holiday meal. It pairs perfectly with our Christmas prime rib roast, spinach madeleine, and whiskey-glazed carrots. It’s absolutely heavenly and it can certainly feed a crowd!
For the holidays I like to prepare some of my casseroles ahead of time and keep them refrigerated until it’s time to pop them in the oven. This tip saves me so much time and allows me to have more time to spend with family and friends. I usually prepare this casserole a day or two ahead of time before it’s time to bake.
Let’s get to cookin’! Here’s what you’ll need…
Ingredients:
- 7 lbs. russet potatoes
- 1 stick unsalted butter, at room temperature
- 8 oz. sour cream
- 4 oz. heavy cream
- 2 tsp. salt
- 1 ½ tsp. black pepper
- ¾ lb. bacon, cooked until crispy
- 6 oz. sharp white cheddar cheese, shredded
- 16 oz. mild cheddar cheese, shredded & divided
- ½ cup green onions or chives, finely chopped
- 3 eggs, lightly beaten
Instructions:
1. Preheat the oven to 400 degrees F.
2. Rinse and scrub the potatoes well under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork or knife.
3. Place the potatoes on a sheet pan and bake in preheated oven for 1 hour to 1 hour and 15 minutes, or until tender.
4. Remove from the potatoes from the oven and set aside until cool enough to handle.
5. Reduce the oven temperature to 375 degrees F. Butter or spray a 9×13 baking dish with non-stick cooking spray.
6. When the potatoes have cooled, peel the skin off using a sharp knife and place the potato flesh in a large bowl.
7. Once all of the potatoes are peeled, add in the butter, sour cream, heavy cream, salt, and pepper. Mash until chunky-smooth.
8. Add the bacon, white cheddar, half of the mild cheddar, green onions, and eggs. Mix thoroughly until well combined.
9. Place the seasoned potato mixture in the prepared baking dish and top with the remaining mild cheddar cheese.
10. Bake in preheated oven 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 and enjoy!
A Dash of Mel
Twice Baked Potato Casserole
Twice Baked Potato Casserole makes the perfect side dish for any holiday meal. It’s absolutely heavenly and it can certainly feed a crowd! Recipe adapted from foodnetwork.com.
- sheet pan
- large bowl
- 9×13 baking dish
- 7 lbs. russet potatoes
- 1 stick unsalted butter (room temperature)
- 8 oz. sour cream
- 4 oz. heavy cream
- 2 tsp. salt
- 1 ½ tsp. black pepper
- ¾ lb. bacon (cooked until crispy)
- 6 oz. sharp white cheddar cheese (shredded)
- 16 oz. mild cheddar cheese (shredded & divided)
- ½ cup green onions or chives (finely chopped)
- 3 eggs (lightly beaten)
Preheat the oven to 400 degrees F.
Rinse and scrub the potatoes well under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork or knife.
Place the potatoes on a sheet pan and bake in preheated oven for 1 hour to 1 hour and 15 minutes, or until tender.
Remove from the potatoes from the oven and set aside until cool enough to handle.
Reduce the oven temperature to 375 degrees F. Butter or spray a 9×13 baking dish with non-stick cooking spray.
When the potatoes have cooled, peel the skin off using a sharp knife and place the potato flesh in a large bowl.
Once all of the potatoes are peeled, add in the butter, sour cream, heavy cream, salt, and pepper. Mash until chunky-smooth.
Add the bacon, white cheddar, half of the mild cheddar, green onions, and eggs. Mix thoroughly until well combined.
Place the seasoned potato mixture in the prepared baking dish and top with the remaining mild cheddar cheese.
Bake in preheated oven 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 and enjoy!
Casserole can be made up to two days in advance.
