Twice Baked Potato Casserole | Emeril Lagasse
17.5 هزار بار بازدید -
11 سال پیش
-
Country music star, Trisha Yearwood,
Country music star, Trisha Yearwood, joins Emeril in the kitchen for a lesson in making his decadent Twice Baked Potato Casserole. Idaho potatoes cooked and mashed together with cream, sour cream, eggs, and butter. And to kick things up, Emeril adds bacon, cheddar cheese, and green onions before transferring to a casserole dish. And because this reheats beautifully, it can be made ahead which is a real plus come Thanksgiving.
TWICE BAKED POTATO CASSEROLE
SERVES 12
10 large russet baking potatoes (about 7 pounds total)
½ cup (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white cheddar cheese, cut into 1/2-inch cubes
3/4 pound mild cheddar cheese, grated (3 cups)
1/2 cup finely chopped scallions
3 large eggs, lightly beaten
Preheat the oven to 400 degrees. Scrub potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place potatoes in oven and bake until tender, 1 to 1 ¼ hours. Set potatoes aside on a wire rack until cool enough to handle.
Reduce oven temperature to 375 degrees. Cut each potato in half lengthwise and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add ½ cup butter, sour cream, heavy cream, salt, and pepper, and mash until chunky-smooth. Add bacon, cubed white cheddar, 1 ½ cups grated cheddar, scallions, and eggs, and mix thoroughly to combine.
Butter a 13-by-9-inch with remaining tablespoon butter and add potato mixture. Top with remaining 1 ½ cups grated cheddar. Bake until heated through, bubbling around the edges, and the cheese on top is melted and lightly golden, 35 to 40 minutes.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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TWICE BAKED POTATO CASSEROLE
SERVES 12
10 large russet baking potatoes (about 7 pounds total)
½ cup (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white cheddar cheese, cut into 1/2-inch cubes
3/4 pound mild cheddar cheese, grated (3 cups)
1/2 cup finely chopped scallions
3 large eggs, lightly beaten
Preheat the oven to 400 degrees. Scrub potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place potatoes in oven and bake until tender, 1 to 1 ¼ hours. Set potatoes aside on a wire rack until cool enough to handle.
Reduce oven temperature to 375 degrees. Cut each potato in half lengthwise and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add ½ cup butter, sour cream, heavy cream, salt, and pepper, and mash until chunky-smooth. Add bacon, cubed white cheddar, 1 ½ cups grated cheddar, scallions, and eggs, and mix thoroughly to combine.
Butter a 13-by-9-inch with remaining tablespoon butter and add potato mixture. Top with remaining 1 ½ cups grated cheddar. Bake until heated through, bubbling around the edges, and the cheese on top is melted and lightly golden, 35 to 40 minutes.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
For More Ways To Kick It Up A Notch Subscribe Here: https://www.youtube.com/user/emeril?s...
Stay Connected With Emeril On:
Instagram: https://www.instagram.com/emeril/?hl=en
Facebook: Facebook: Emeril
Amazon: https://www.amazon.com/stores/EmerilL...
11 سال پیش
در تاریخ 1392/08/14 منتشر شده
است.
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