Twice-Baked Potato Casserole

By on December 23, 2018

Here’s a hearty midwinter casserole that makes for a great midweek dinner, or even to take to a potluck. The flavors are bright. The method is simple You will need to bake the potatoes first, but you can do that anytime and let them stand.

Assemble the dinner in your best looking casserole dish then bake it. I think the other name for meals like this should be: tastes like home. Everybody from kids to grandad will like it.

It’s one of those oh-so-simple recipes that depends on the goodness of basic ingredients to give it a rich, round flavor. You’ll note the absence of salt in the recipe. That’s because the salt in the bacon will flavor the whole dish.

You’ll also note that the recipe calls for you to grate the parmesan. Sure you could buy the ready grated kind, but if you’ll get in the habit of buying it bulk, you know the very first time you begin to grate the cheese with a wand grater that the flavor is vastly superior.

Also, buy the best quality whole black peppercorns you can find. The flavor jumps in the mouth. Yes. You’re only as good as your ingredients, no matter what you are cooking and that goes for old standbys like casseroles. Yes.

2 tablespoons unsalted butter
2 large russet baking potatoes
1/2 pound bacon, chopped
2 small red bell peppers, chopped
2 green onions and tops, chopped
5 cloves garlic, minced
2 large eggs, beaten
1/2 cup cottage cheese
3/4 cup freshly grated parmesan cheese
1/2 cup sour cream
1/2 cup milk or cream
black pepper to taste

Preheat the oven to 400 degrees. Grease a 9 x 13″ casserole dish with soft butter.
Wash and dry potatoes, then poke a couple holes in them and bake until tender, about 1 hour.
Cool up to 30 minutes, then peel and cut into bite sized pieces
Cook bacon in a black skillet until it’s brown then add and brown vegetables one at a time, stirring: peppers, onion, garlic and potatoes. Cook until golden then remove from the heat.
Meanwhile Combine in a bowl the eggs, cottage cheese, Parmesan, sour cream, and milk. Season to taste with black pepper.
Add bacon and potatoes mixture prepared casserole dish. Pour milk mixture over it. Bake until bubbly and brown, about 45 minutes. Cool 10 minutes or more before serving.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”