Heart Attack Twice Baked Potato Casserole

Adapted from a recipe by Emeril Lagasse

Serves 8 to 10

Making something new for Thanksgiving or Christmas dinner is always problematic. Everyone seems to want what is traditional for those meals, whatever that tradition is for their family.
For instance, at my house, we always have to have herb stuffing baked inside the turkey. Now, you and I know that the turkey should just have aromatics in the cavity and the stuffing should be baked separately.
But, my family will not hear of that. To get around the problem of the stuffing needing to be heated up higher than the dark or white meat of the turkey, I make the stuffing at the last minute and stuff the turkey with hot stuffing the give the stuffing a head start.
But, again I digress.
Last year I baked a twice baked potato casserole that I saw Emeril make on TV and it was a big hit. In fact, my family asked me to make it again this year and it disappeared again.
This makes this dish a classic and a tradition at our house. It is one that we will most likely have for special dinners throughout the year. But not too often.
This is a very rich dish and tastes delicious. My family has nicknamed this dish: Heart Attack Twice Baked Potato Casserole because as you take a bite, your brain is telling you how great it is as you simultaneously hear your arteries closing up!
This is a great potato dish. Give it a try.

Recipe to follow.


7 pounds of Russet baking potatoes
3/4 pound white cheddar cheese, cubed
1 stick unsalted butter
3/4 cup sour cream
1 cup heavy cream
1 pound mild yellow cheddar cheese, shredded, divided
3/4 pound cooked, crumpled bacon
1 bunch of green onions, chopped


  1. Preheat oven to 350 degrees F.
  2. Spray 9×13 pan with vegetable oil and set aside.
  3. Bake potatoes for 1.25 hours or until a fork inserted goes in easily.
  4. Cool potatoes.
  5. Scoop out potato meat and put in large bowl.
  6. Add white cheddar, cream, sour cream, butter, and 1/2 of the yellow cheddar; mix well
  7. Add onions and bacon; mix well.
  8. Taste mixture and add salt and/or pepper as needed.
  9. Put mixture into prepared 9×13 pan.
  10. Sprinkle remaining yellow cheddar cheese over top of casserole.
  11. Bake in oven for 45 minutes.
  12. Serve hot.

Make Ahead

Can be made one day ahead.  Cover with aluminum foil and store in refriderator.  Remove foil to bake.


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