Emeril’s Twice Baked Potato Casserole

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My brother Rick made this potato dish for our big dinner in Kansas City this year and it was simply outstanding, the perfect side car to an entree like beef tenderloin. I have to admit that I don’t have a lot of recipes by Emeril Lagasse in my arsenal. I might have to start paying closer attention to his creations after tasting this casserole. It also serves a large group, we served dinner for 12 that night and had plenty.


10 large baking potatoes (about 7 lbs)
1 stick + 1 tbsp. butter
1 cup sour cream
1/2 cup heavy cream
2 tsp. salt
1 1/2 tsp. pepper
3/4 lb. bacon cooked until crisp and crumbled
1/2 lbs. white cheddar cut into small cubes
3/4 lbs. yellow cheddar grated
1/2 cup green onions
3 eggs beaten


Bake the potatoes at 400 degrees for one hour or until tender. Let cool.

Cut the potatoes in half and scoop all of the flesh out, discard the skins. Blend potatoes, 1 stick of butter, sour cream, heavy cream, salt and pepper in a bowl until chunky smooth.  Add bacon, all of the white cheddar, 1/2 of the yellow cheddar, green onions and the eggs.

Reduce oven temperature to 375 degrees and put the potato mixture into a 9 x 13 baking dish that has been greased with the remaining 1 tbsp. butter. Top with the rest of the yellow cheddar and bake for 35-40 minutes.

Serves: 12

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