| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 20 min |
| Cook: | 2 hr |
| Yield: | 12 servings |
Ingredients
- 10 large russet baking potatoes (about 7 pounds total)
- 8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
- 1 cup sour cream
- 1/2 cup heavy cream
- 2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 3/4 pound bacon, cooked until crisp and crumbled
- 1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
- 3/4 pound mild Cheddar, grated (3 cups)
- 1/2 cup finely chopped green onions
- 3 eggs, lightly beaten
Instructions
- Preheat the oven to 400 degrees F.
- Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, 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 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
- Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 737 |
| Total Fat | 46 g |
| Saturated Fat | 24 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 25 g |
| Cholesterol | 158 mg |
| Sodium | 955 mg |
Reviews
Pro tip – line the casserole dish with the potato skins. Just enough to cover the bottom.
I have served this on the holidays for many years and many special occasions. Everyone always loves this recipe and it is often the first dish to disappear. Everyone wants the recipe because no one wants to go with out this year. The only problem is making sure the potatoes are cooked the 1st time. Don’t rush!
This is always a hit with my family! Incredibly good. Yes it’s a little work but worth it. My son requested it for Thanksgiving and since there will be only 4 of us this year I’m excited we will have leftovers! Usually there are none.
What a delicious potatoe casserole and such a large crowd pleaser! This has been a “go to” recipe for many holiday gatherings. Be careful on what type of bacon you select because it definitely contributes to the taste.
Must make recipe for both Christmas and Easter. Everyone loves it. I usually put it together the day before to save prep time on the holidays. It very forgiving – I’ve used half and half or different cheeses if that’s what I have on hand.
This is labor intensive if you rice the potatoes like I do. HOWEVER, I am asked every year to make this and it is now expected of me.
Hands down one of the best side dishes I’ve ever prepared. Decadent as all get out! You will NOT be disappointed
Can u prep this ahead of time?
I took this to a large family Thanksgiving gathering three or four years ago, and now my family counts on me to bring it to our feast. Delicious!
I made this for my family a few years ago at Christmas dinner and now it’s a must have every year! Love it!