When I saw this recipe from Nancy of Feasting with Friends, I forwarded a link to my husband at work to see if he would like to have it as part of our Thanksgiving feast. The response: “Are you joking? Of course!”
This casserole was insanely HUGE! My son ate potato casserole with a side of potato casserole for his Thanksgiving feast. 🙂 My husband ate his fair share as well- they were both absolutely thrilled- especially with the cheesy bacon topping. 🙂 This tasty recipe was adapted from Feasting with Friends. I used fat-free Greek yogurt in lieu of sour cream. (No one noticed….)
Yield: Serves 15+
- 18 medium russet potatoes
- 8 ounces cream cheese, softened
- 1 cup sour cream or Greek yogurt (I used fat-free Greek yogurt)
- 1 stick butter, softened
- 6 cloves garlic, minced
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 3/4 – 1 cup of whole milk (may use less depending on consistency of potatoes)
- 8 slices of bacon, fried until crispy and crumbled
- 3 cups sharp cheddar cheese, shredded
- chopped chives
- Preheat oven to 350°F (convection). Scrub potatoes and pierce each several times with a fork or sharp knife.
- Bake the potatoes (directly on the oven rack) for about 1 hour to 1 hour and 15 minutes. Fully cooked potatoes will give slightly when squeezed (use an oven mitt – they’ll be hot).
- If baking completed dish immediately after prep, reduce oven temperature to 325°F.
- Cool potatoes slightly, until able to handle. Spritz a baking dish with cooking spray; set aside.
- Cut each potato in half. Scoop out the insides and place in a large mixing bowl. Set the skins aside.
- In two batches, using a stand mixer, stir on low until potatoes are broken down a bit, incorporating about 1/2 cup of milk in each batch. Add half of the cream cheese, sour cream or yogurt, butter, garlic, salt, and pepper. Mix thoroughly. Repeat with the second batch.
- Taste, and adjust seasoning as needed. Add additional milk (a tablespoon or so at a time) if potato mixture is too thick.
- Roughly chop about 1/2 of the potato skins and place in the prepared baking dish. Using a large spoon, place the potato mixture on top of the skins. Smooth and level the potatoes. Cover with foil.
- At this point, the potatoes can be baked immediately, or stored in the refrigerator for 24 hours. If refrigerating, allow dish to stand at room temperature about 1 to 2 hours prior to baking and start in a cold oven, set to 325°F. Add about 10 minutes to the bake time below.
- Bake about 35 to 45 minutes, remove foil and bake about 10 more minutes until the potatoes are completely heated through. Immediately after removing from the oven, top the potatoes with the shredded cheese and crumpled bacon. Return to oven briefly to melt the cheese.
- Allow to stand 10 minutes before serving.
Note: Fewer guests? For every 3 potatoes, use approximately: 1 ounce cream cheese, 2 Tablespoons sour cream, 1 Tablespoon butter, 1/2 clove minced garlic, 2 Tablespoons milk, 1/2 cup shredded cheddar and 1 slice crumbled, cooked bacon.
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