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Sides | |
| 3 pounds russet potatoes, scrubbed (about 8 small potatoes) 1 tablespoon olive oil 2 1/2 teaspoons kosher salt, divided 3/4 teaspoon black pepper, divided 1/4 cup unsalted butter, cut into small pieces and softened 1 cup heavy whipping cream 1/2 cup sour cream 8 bacon slices, cooked and crumbled, divided 1/2 cup thinly sliced scallions (about 4 scallions), divided Cooking spray 4 ounces sharp Cheddar cheese, shredded (about 1 cup) | |
| Step 1 Preheat oven to 400°F. Rub potatoes with oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pierce all over with a fork, and place on an aluminum foil-lined baking sheet. Bake in preheated oven until tender, about 1 hour. Cool slightly, about 10 minutes. Step 2 Cut potatoes in half lengthwise, and carefully scoop out pulp into a large bowl. Set potato skins aside. Add butter to potatoes, and mash with a potato masher. Add whipping cream and sour cream, and stir until mixture is mostly smooth. Step 3 Cut potato skins into 1-inch pieces, and stir 1/2 cup into mashed potatoes. Stir in half of the bacon, 1/4 cup of the scallions, and remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Transfer mixture to a lightly greased (with cooking spray) 2-quart baking dish. Sprinkle top with cheese and remaining potato skin pieces. Step 4 Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle casserole with remaining half of bacon and 1/4 cup scallions, and serve hot. | |
Unrated | |
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