Twice Baked Idaho Potato Casserole


  • 6 medium Idaho® Russet Burbank potatoes, scrubbed
  • 6 tablespoons Country Crock® Spreadable Butter
  • ½ cup heavy cream
  • ½ cup sour cream
  • ¾ cup shredded gruyere, divided
  • kosher salt and black pepper
  • 4 slices bacon, cooked
  • parsley or chives for garnish


  1. Scrubbed your potatoes under cold water and prick them all around with the tines of a fork. Place the potatoes directly on the rack of a 400 F degree heated oven and bake for 1 hour.
  2. Remove the potatoes and let cool for about 10-15 minutes. Slice in half lengthwise and scoop out the flesh of the potatoes into a bowl, leaving a small potato wall in the skins.
  3. Run the potatoes through a ricer or a masher to break the potatoes into small pieces. Stir 2 tablespoons of Country Crock® butter, the heavy cream, sour cream, ½ cup gruyere and a generous amount of salt and pepper. Mix until the potatoes are creamy. Taste and adjust seasoning as necessary.
  4. Arrange the potato skins in a 9x13 casserole dish – you will most likely only be able to fit about 6-8 skins. Fill them with half the mash and then use the remaining amount to cover the top.       Sprinkle with crumbled bacon, ¼ cup of cheese and dot with the remaining 4 tablespoons of butter.
  5. Place the casserole in a 350 F degree heated oven and bake for 20 minutes, turn the heat to 375 F degrees and cook for an additional 10 minutes.
  6. Let sit for about 10 minutes before serving and garnish with either chopped parsley or chives.
  7. If making ahead, you can prepare steps 1-3 storing the mash and potato skins in separate airtight containers in the refrigerator. Prepare the casserole the day of serving.
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Yield: 6-8 servings

Susan Palmer
Food Blogger
Girl In The Little Red Kitchen

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