Twice-Baked Potato Casserole
 
Makes 8 to 10 servings
Ingredients
  • 4 pounds russet potatoes, scrubbed and pricked all over with a fork (4 large potatoes)
  • 2 tablespoons olive oil
  • ¾ cup unsalted butter, room temperature
  • 1 (8-ounce) block cream cheese, room temperature
  • 1 cup heavy whipping cream, room temperature
  • 1 cup shredded sharp Cheddar cheese
  • 2 teaspoons kosher salt
  • 1 (2.8-ounce) package crispy fried onions
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. Rub potatoes evenly with oil, and place on prepared baking sheet.
  3. Bake, turning occasionally, until fork tender, 45 minutes to 1 hour.
  4. Reduce oven temperature to 350°.
  5. Peel skins from half of potatoes and discard skins. Chop potatoes into large chunks, and place in a large mixing bowl. Stir in butter, cream cheese, cream, Cheddar, and salt. Transfer mixture to a 10-inch cast-iron skillet.
  6. Bake until heated through and cheese is melted, 20 to 25 minutes. Top with crispy onions, and bake 5 minutes more.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/twice-baked-potato-casserole/