How on earth does one improve upon something as yummy as twice baked potatoes? Turn that same dish into a hearty cheesy casserole — minus that potato skins! This Emeril Lagasse dish is pure heart-warming goodness that just cries out Thanksgiving dinner or a big family barbecue. It is rich, creamy, packed with cheese, and topped with bacon… how can that possibly taste anything less than perfect?

I have made this recipe a few times now, always when feeding a crowd (because it is so filling and so NOT Weight Watchers-friendly). My kids go nuts over these potatoes — always a second helping, and sometimes a third. We have even enjoyed the leftovers for breakfast. Because this dish is quite high in calories and fat, I reserve it for special splurge occasions. I haven’t even bothered attempting to skinny this down because I can’t imagine the conversion would taste anywhere near as good. So, if you’re counting calories, just chock this up to a loss and get in some extra excercise instead.
Twice Baked Potato Casserole

When the potatoes have cooled, cut each potato in half 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 1 stick of the butter, the sour cream, heavy cream, salt, and pepper.
Twice Baked Potato Casserole

Mash the potato mixture until chunky-smooth.
Twice Baked Potato Casserole

Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
Twice Baked Potato Casserole

Place the seasoned potato mixture in the greased casserole dish and top with the remaining grated Cheddar.
Twice Baked Potato Casserole

Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden.

Twice Baked Potato Casserole

Source: Emeril Lagasse, FoodNetwork.com