Potatoes so nice we baked them twice for this yummy casserole dish.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- Nonstick cooking spray
- 2.5 pounds (1.15 kilograms) baking potatoes, such as russets
- 4 cloves garlic, peeled
- Kosher salt and freshly ground black pepper
- 1/2 cup (125 milliliters) buttermilk or heavy cream
- 1/2 cup (125 milliliters) cream cheese
- 1/2 cup (125 milliliters) sour cream
- 3 tablespoons unsalted butter
- 8 slices bacon, cooked crisp, rendering reserved
- 5 green onions
- 1 1/2 cups (170 grams) grated Cheddar
- 2 tablespoons olive oil or reserved bacon fat
Instructions
- Heat your oven to 400 degrees F and lightly grease a 9-inch square casserole dish with nonstick cooking spray. Set aside.
- Scrub and dry the potatoes well. Using a vegetable peeler or a paring knife, peel the potatoes, setting the peels aside for later, and cut the potatoes into quarters. Place into a large saucepan and cover with cold tap water. Add in the garlic, season well with salt and bring to a boil over medium-high heat. Cook the potatoes until tender, 15 to 20 minutes. Then drain and return the potatoes and garlic to the pot.
- Add the buttermilk or cream, cream cheese, sour cream and butter into the potatoes and place a lid on the pan to allow the butter to melt and the cream cheese to soften. Using a hand mixer, beat the potatoes just until smooth.
- Finely chop 6 slices of the bacon and thinly slice 4 of the green onions. Add into the potatoes along with 1/2 cup of the Cheddar. Stir well to combine and season to taste with more salt if needed. Transfer the potatoes to the prepared casserole dish and bake for 10 minutes.
- Meanwhile, toss the reserved potato peels onto a sheet pan and drizzle with the olive oil or reserved bacon fat. Season well with salt and pepper and, using your hands, toss very well to combine and evenly coat. Spread the peels into a single layer.
- Remove the potatoes from the oven, top with the remaining 1 cup Cheddar and return to the oven along with the pan of potato peels until the potatoes are golden around the edges and the peels are crisp, 15 to 20 minutes.
- Roughly chop the remaining bacon and slice the remaining green onions. Allow the potatoes to cool slightly before topping with the bacon, green onions and crispy potato peels.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 735 |
| Total Fat | 56 g |
| Saturated Fat | 26 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 19 g |
| Cholesterol | 125 mg |
| Sodium | 810 mg |
Reviews
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Crisping the potato skins is ingenious! Love love love this recipe!!! Thanks, Mary!!!
Great idea to repurpose the potato peelings as a crunchy topping. Perfect topping for this recipe, but also a great snack on their own. They were delicious. I’ll make these whenever I peel potatoes!
I printed this recipe and was in the process of making it when I realized the last several steps were not included. Just a heads up for anyone else who prefers to use and keep a printed recipe.
It was a big hit for New Year’s Dinner! Everyone loved it and very easy to make
This recipe was so delicious and easy to make! A definite keeper!
Made this for Christmas dinner. It was the hit of the meal. It will be a regular in my repertoire now.
Made this today. Came out really good! It was so easy too. Definitely a new favorite holiday dish.
Mary I want to make these potatoes but freeze them for a gift? Dom you recommend? And any changes?
VERY good. I used yellow potatoes because I forgot russets were in the recipe so I bought the wrong ones. However, the “casserole” still was delicious.