Cheesy Twice Baked Potato Casserole
Serving Size / Yield
- 10 large baking potatoes (yukon gold)
- 1 stick of butter
- 1 C. low-fat sour cream
- 1/2 C. heavy cream
- 2 tsp. salt
- 1 1/2 tsp black pepper
- 3/4 lb. bacon, cooked until crispy
- 1 C broccoli florentines
- 1 1/4 lb. grated mild or sharp cheddar
- 1/2 C. chopped green onion
- 3 eggs lightly beaten
Preheat your oven to 400 degrees. Rinse your potatoes under cold water and peal off the skins. Then using a fork jab the potatoes in several areas. Place the potatoes in the oven to bake for about 1 hour and 20 minutes or until the potatoes are soft. Once your potatoes are cool enough to handle cut each potato into quarters and place in a large mixing bowl. Add the butter, sour cream, heavy cream, salt, and pepper to the mix and mash it all together. Add the crispy bacon pieces, 1 cup of cheese (save the other ¼ for later), green onions, eggs and mix it altogether.
Spray your casserole dish and preheat your oven to 375 degrees. Place your potato mixture into your casserole dish and sprinkle on top the remaining ¼ cup of cheese. Bake for about 40 minutes or until the edges of the casserole are golden and the cheese is melted to perfection.