Monday, August 29, 2011

Twice Baked 'Tater Casserole

'Taters so good, you'll slap your momma.

I love twice backed potatoes, even though I only grew up on the kind that came out of a box. Something about the smooth silkiness of potatoes with the crunch of bacon, or as in the case of the boxed kind - fake bacon.

But even though I love TBT, they are always such a bitch to make and really, I don't end up eating the baked potato bottom anyway. So it was a wonderful moment when I found this recipe on Pinterest.

It was way better than the time I just made cheesy bacon mashed 'taters. It was just so smooth and decadent. That might have something to do with the butter and cream cheese and sour cream and bacon and cheddar cheese. I could have eaten the entire pan, but I showed restraint, something my blood sugar appreciates.

I did make this all organically, with bacon and garlic from my CSA and the other ingredients organic. That's not to say that made a difference, but I did feel a little better about all the fat and carbs I was eating since they were organic. I bet my fat ass begs to differ.

6-7 large russet potatoes, peeled and diced
10 slices bacon, plus more for top
8 oz cream cheese
1 stick unsalted butter, melted
8 oz sour cream
3-4 cloves garlic
3-4 green onion, sliced
2 cups shredded cheddar cheese, plus more for top
salt and pepper to taste

~Preheat oven to 350 degrees. Place peeled and diced potatoes in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.

~Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp. Transfer to paper towels to drain; let cool, and crumble into pieces.

~In a small sauce pan melt the butter over low heat. Add the garlic cloves, peeled and crush and allow to steep in the butter for 5 minutes. Remove the garlic and set aside.

~In the bowl of a stand mixer or using a hand held mixer, combine potatoes and blend until fluffy and smooth. Add the cream cheese, garlic butter and sour cream and blend until combined and smooth. Add cheddar cheese, half of the sliced green onion, half the bacon, salt, and pepper. Stir until well combined.

~Transfer to a buttered 3-quart baking dish. Top with 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon and green onion. Serve immediately (and slap your momma).

recipe modified from: here


Sippity Sup said...

I think I may have been your inspiration on this. That is sooo cool. GREG

The Good Wife said...

I found the photo on Pinterest. Thanks for the inspiration Greg!

Corey said...

Do you think I could make this on Thursday night and then wait to bake it on Friday night for my card group? I think my card ladies would LOVE this.

The Good Wife said...

Corey, you totally can make these the day before. Make the recipe as normal but don't top with the green onions. Allow the dish to cool and then refrigerate. When you want to cook it the next day, remove it from the fridge and allow it to come to room temp., about 30 minutes. Then bake, covered, for 50-60 minutes at 325 or until the center is warm. Top with green onions and serve hot.

I hope your card ladies like it!