Twice Baked Idaho Potato Casserole
- 6 medium Idaho® Russet Burbank potatoes, scrubbed
- 6 tablespoons Country Crock® Spreadable Butter
- ½ cup heavy cream
- ½ cup sour cream
- ¾ cup shredded gruyere, divided
- kosher salt and black pepper
- 4 slices bacon, cooked
- parsley or chives for garnish
- Scrubbed your potatoes under cold water and prick them all around with the tines of a fork. Place the potatoes directly on the rack of a 400 F degree heated oven and bake for 1 hour.
- Remove the potatoes and let cool for about 10-15 minutes. Slice in half lengthwise and scoop out the flesh of the potatoes into a bowl, leaving a small potato wall in the skins.
- Run the potatoes through a ricer or a masher to break the potatoes into small pieces. Stir 2 tablespoons of Country Crock® butter, the heavy cream, sour cream, ½ cup gruyere and a generous amount of salt and pepper. Mix until the potatoes are creamy. Taste and adjust seasoning as necessary.
- Arrange the potato skins in a 9x13 casserole dish – you will most likely only be able to fit about 6-8 skins. Fill them with half the mash and then use the remaining amount to cover the top. Sprinkle with crumbled bacon, ¼ cup of cheese and dot with the remaining 4 tablespoons of butter.
- Place the casserole in a 350 F degree heated oven and bake for 20 minutes, turn the heat to 375 F degrees and cook for an additional 10 minutes.
- Let sit for about 10 minutes before serving and garnish with either chopped parsley or chives.
- If making ahead, you can prepare steps 1-3 storing the mash and potato skins in separate airtight containers in the refrigerator. Prepare the casserole the day of serving.