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Twice Baked Potato Casserole

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February 27, 2013 by BettyCupcakes

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Normally, these bacon-y, cheese-y potatoes are reserved for the Thanksgiving table.  They’re special and just a bit too decadent for a weeknight meal.  But when the husband specifically asked for them for his birthday party, who was I to refuse?

I usually make these potatoes over two days, by boiling the potatoes and baking the bacon the day ahead of assembling the rest of the casserole.  This method is especially helpful during the holidays when refrigerator and oven space are at a premium.

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Twice Baked Potato Casserole

5 lbs potatoes (Russet, Yukon Gold, Red- whatever makes your skirt fly up), peeled and cubed

8 oz. sour cream (I used light and it works just fine)

5 slices of bacon, cooked crisp and crumbled (You can bake the bacon!  Preheat oven to 350, lay bacon on a wire rack over a jelly roll pan, and bake 20-30 minutes depending on how crispy you like it.)

4 oz. medium sharp cheddar, shredded and divided

1/4 cup scallions, chopped

1 1/2 teaspoons salt

Freshly ground pepper, to taste

Preheat oven to 350.

In a large pot, add the cubed potatoes and enough water to cover them.  Bring to a boil on high heat and then reduce heat to medium and cook partially covered until tender.  The timing will depend on how small your potatoes are, but expect at least 15-20 minutes.  Once the potatoes are fork tender and easily mashable, drain them and place them in a stand mixer.  I use my large Kitchen-Aid for this with the flat beater.

To the potatoes, add the sour cream, all of the crumbled, cooked bacon except 2 tablespoons, 3 oz. of cheese, and green onions.  Turn mixer onto low and stir until potatoes are well mashed and all ingredients are evenly distributed.  Sprinkle in salt and pepper and stir until well combined.

Place potato mixture in an ungreased 9×13 pan.  Top with reserved 1 oz. of cheddar and sprinkle the reserved 2 tablespoons of bacon on top.  Bake 35-45 minutes and keep warm until time to serve.

Makes ~15 servings

If you give a 30-year-old a brisket sandwich, a heaping side of coleslaw, and a nice scoop of twice baked potato casserole, he’ll probably be parched.  How about offering a nice cocktail to wash it all down?  I tried Jameson for the first time in Dublin when Nick and I visited the Jameson Distillery.  The tour is great and we got our certification as official whiskey tasters. (Nerd alert!)

We had so much fun in Ireland we contemplated naming our first child Jameson; however, you can enjoy some Irish whiskey without such a drastic commitment.  Grab a glass and pour yourself a refreshing Jameson and Ginger.

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Jameson and Ginger Cocktail

Over ice, combine 1 oz. Jameson to 2 cups Ginger Ale.  Stir gently and serve.


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