My love for all things potatoes runs deep. Every year during the holidays I make a version of this decadent twice baked potato casserole. It's filled will all the delciious things you want in a holiday side; light and fluffy potatoes, crispy bacon, sharp cheddar cheese, butter, sour cream and fresh chives. It's a great way to make and prepare mashed potatoes ahead and works well for both the Thanksgiving and Holiday table.
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Recipe and Headnote Molly Adams
- 3 1/ 2 pounds Russet potatoes, (from about 5 large potatoes), scrubbed and pierced with tines of a fork
- 1 (12-ounce) pack Simple Truth Uncured Hardwood Bacon
- 3 leeks, tender inner white bulbs only, cleaned and thinly sliced
- 1 cup Kroger Original Sour Cream
- 1 cup Kroger Heavy Whipping Cream
- 4 tablespoons Kroger Unsalted Butter, plus more for the pan
- 8 ounces Kroger Extra Sharp Cheddar Cheese, grated (about 2 cups)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons minced chives, for garnish
Preheat the oven to 400˚F and butter casserole dish (about 1 quart capacity). Place the potatoes directly on the center oven rack and bake for about 1 hour, or until tender.
While the potatoes roast, add bacon to a large, cold frying pan, working in batches if needed. Set heat to medium and cook bacon until crisp, about 5-6 minutes, flipping halfway through. Set aside on paper towel lined pan to drain. Once cool, crumble bacon.
Add leeks to reserved bacon fat and cook over medium heat until softened, about 3-5 minutes. Remove leeks with a slotted spoon and set aside. Once cool, discard bacon fat.
Once potatoes are tender, remove from the oven and let sit until cool enough to handle. Once cool, cut the potatoes in half lengthwise, and scoop out the flesh. Discard skin. Pass the potato flesh through a potato ricer into a large bowl.
Add sour cream, heavy cream and butter to the bowl of potato flesh and whisk together until butter is melted. Fold in cheddar cheese (reserving some for the top), bacon and leeks. Season with salt and pepper.
Scrape potato mixture into the prepared baking dish and sprinkle the top with remaining cheese.
Bake in a 400˚F oven for about 25 minutes, then set under a high broiler for 2-3 minutes or until golden brown.
Garnish with minced chives before serving.