Twice Baked Potato Casserole

Thanksgiving is coming, it’ll be here before you know it!  The recipe swap I’ve been participating in did a Thanksgiving Sides swap and I was excited to receive a recipe for Emeril’s Twice Baked Potato Casserole.  I LOVE twice baked potatoes.

Sadly, I decided to go on a diet between the time that I received the recipe and the due date for submitting it (today).  So I kept putting off making it because it is NOT diet food.  Nothing like a little procrastination.  I finally made it last night and served with a rotisserie chicken and roasted brussels sprouts.  It was a clear winner, judging by the two MASSIVE servings my husband ate.  Guess the potatoes were a diet deal-breaker for him!  It really was good, it makes a TON though, so I broke the recipe down to half and it still made a lot.  Thanks for sharing, Nicole!  (The recipe below is my halved version, please click on the Emeril Live link for the full version.)

Twice Baked Potato Casserole
Recipe adapted from Emeril Live

Ingredients:
4 large russet baking potatoes
4 tbsp butter, room temperature
1/2 cup sour cream
1/4 cup heavy cream
1 tsp salt
fresh ground black pepper to taste
1/4 lb. bacon, cooked and crumbled
1/2 block sharp white cheddar cheese (I used the Cabot brand), cut into cubes
shredded mild cheddar cheese for topping
1/4 cup chopped green onions
1 egg, lightly beaten

Method:

  • Wash potatoes well and prick with a fork.  Place on a microwave-safe plate and cover with plastic wrap, leaving an open end for ventilation.  Cook in the microwave about 15-20 minutes, or until potatoes are easily pierced with a fork. (You could bake in the oven, but I was in a time crunch!)
  • Allow the potatoes to cool enough to handle, then gently peel the skin away from the flesh, discard the skin.  Use a potato masher and mash in a bowl until it is small chunks but mostly smooth.
  • Add to the potatoes the butter, sour cream, heavy cream, salt and pepper and mix well.
  • Add in the bacon, cubed cheddar, green onions and egg and mix thoroughly.
  • Pour into a greased casserole and top with shredded cheddar cheese.  Bake at 375 until the cheese is melted and the casserole is heated through and browning at the edges.

Twice Baked Potato Casserole

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2 responses to “Twice Baked Potato Casserole

  1. Looks great!!

    Thanks for being part of the recipe swap!

  2. This recipe sounds absolutely phenomenal! Perfect Thanksgiving side dish. Thanks for sharing the recipe and photo! Can’t wait to try them :-)
    ~Jacquelyn

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