Sunday, September 25, 2011

Once Baked Potato Casserole

I'm not really much of a potato person, but I do love a good twice-baked potato.  They seem like such a waste, though.  You can't scoop all the inside out, or your shell is too thin, and then most people just eat the stuffed innards and toss the skin.  With this recipe, we use it all!  It's like twice baked potato casserole... but, it's once boiled, once baked.  Whatever it is, it's awesome.

If you have cholesterol problems or are a physician, you might not want to continue.

Here's a little Social Distortion.  They go with potatoes really well.  -jen

  • 4 large Russet potatoes
  • 2-3 tablespoons salt
  • 1 pound bacon
  • 6 tablespoons butter + 1 tablespoon butter, room temp
  • 4 ounces cream cheese, room temp
  • 3 tablespoons heavy cream
  • 2 tablespoons finely chopped shallots
  • 1 tablespoons chives, chopped
  • 2 cups shredded sharp Cheddar cheese
  • black pepper
Thoroughly clean potatoes and dice into large cubes, leaving the skin on.  Place diced potatoes into a large pot.  Add water just to cover the potatoes and stir in the salt.  Turn heat on high and bring to a boil.  Once boiling, cook 10-12 minutes until potatoes are fork tender.  Drain.

Meanwhile, chop bacon into small pieces.  Heat large skillet over medium-high heat and add bacon when skillet is hot.  Stir to keep from sticking and brown bacon until crispy, 7-10 minutes.  Remove using a slotted spoon and scoop onto a paper towel covered plate to drain.  Set aside.

Preheat oven to 375 degrees.

In a large bowl, combine potatoes, 6 tablespoons butter, cream cheese, and cream.  Using a hand held mixer, blend until desired consistency - we like ours chunky.  Stir in shallots, chives, bacon and 1.5 cups of the cheese, setting aside the remaining 1/2 cup.  Pepper to taste.

Using the remaining tablespoon of butter, generously grease a 8x8 baking dish.  Spoon in mashed potatoes.

Bake at 375 degrees for 15 minutes.  Sprinkle the remaining 1/2 cup cheese on top and bake an additional 15 minutes, or until cheese has begun to brown.

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