When the holidays rolled around, I tried this casserole out at several pot luck dinners. It was a nice change from the traditional mashed potatoes and gravy. The pan got cleaned right out just about everywhere that I went. Next year I will know to double or triple up on the recipe and make an extra pan or two. I might even try putting this in the crock pot to make it an even easier meal to take. Check out what they are saying about this recipe over at Group Recipes:
“Wow – looks and sounds delicious! It’s like all my friends have arrived for the party. Thanks so much!”
It’s everything you love about baked potatoes put into one simple baking dish.
Ingredients
8 – 10 baking potatoes ( About 7 lbs)
1 lb. cooked Oscar Mayer crumbled bacon
3 cups sour cream for a denser use 2 cups
3 cups shredded Kraft sharp cheddar cheese
3 cups shredded mild cheddar cheese (save 1 1/2 c. for top)
1 cup heavy cream
4 scallions (or a handful of chopped chives) chopped fine
Stick of butter and a small amount to coat the casserole dish
3 eggs beaten
2 tsp salt
2 tsp freshly ground pepper
Instructions
Oven at 350 degrees
Wash the potatoes, prick them and bake in the manner you are accustomed to
Cut each potato in half and scoop out (save the skins for “Potato Skins”)
put into a large bowl
Add a stick of butter and run a masher over the potatoes but don’t turn them into mashed potatoes
Add all of the other ingredients and turn to incorporate everything evenly
Place in a buttered casserole dish at least 9 x 13 in size
Sprinkle with reserved cheddar cheese
Bake for40 minutes or until bubbly and golden
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Quick Tip: Try it with different cheese blends.
Thanks again to Group Recipes for this yummy recipe.