Ingredients: |
Ingredients: 10 Large russet baking potatoes (about 7lbs)
1 Stick plus 1 Tbs. unsalted butter at room temperature
1 cup sour cream
1/2 cup heavy cream
2 TSR salt
1 1/2 tsp freshly ground black pepper
3/4 Lb bacon, cooked until crisp and crumbled
1/2 Lb sharp White Cheddar cheese, cut into 1/2 inch cubes
1/2 Lb mild Cheddar cheese, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten
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Directions: |
Directions:Preheat the oven to 400º
Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and pierce the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 min. 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 9x13 inch casserole with the remaining Tbs of butter and reduce the oven temperature to 375º.
Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 min. or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot. |
Personal
Notes: |
Personal
Notes: Recipe courtesy of Emeril Lagasse, "Emeril's Potluck". This is true comfort food. This recipe works well made ahead time. Store the unbaked, covered casserole in the fridge for up to two days before you wish to serve, Leftovers freeze and reheat well.
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