My CSA has had Yukon Gold potatoes recently. Before we get to today’s recipe, let us first ponder on just how delicious Yukon Gold potatoes are. Mmmmmmm…
In an effort to mix things up with all the soft foods I’ve had to eat lately, I wanted to do something a little different with this week’s batch of potatoes.
I don’t know about you, but I love twice-baked potatoes. But, honestly, scooping the hot baked potato out of its skin is one of my least favorite kitchen tasks. The potatoes are always super hot and I invariably break some of the skins. As I was eating mashed Yukon Gold potatoes with the skins mixed in the other day, I had a revelation…as cute as twice-baked potatoes are, if you just mash the skins in with the potato and make a casserole out of it, it would be easier to prepare and probably taste just as good.
And so the twice-baked potato casserole was born! A bit easier to prepare than its classic counterpart and easier to serve to a crowd. And, the casserole version did taste just as good. Hypothesis proven correct! Enjoy!
- 1.5 pounds yukon gold potatoes (other bake-able potatoes will work, too, but yukon golds sure are yummy!)
- ½ cup warmed cream
- 2 tablespoons melted butter
- ⅓ cup sour cream
- 1 teaspoon salt
- ½ teaspoon pepper
- ~1 cup shredded cheddar or cheddar-jack cheese
- sliced green onions (optional)
- Poke a few holes in your potatoes, wrap in foil and bake in a 350-degree oven for about an hour, until easily pierced by a knife. Leave the oven on.
- Mash potatoes with the skins ON in a bowl by hand. Add cream, butter, sour cream, salt and pepper. Mix and mash some more! Spread in a 1-1/2 quart casserole dish. Top with cheese. Bake for about 10-15 minutes, until cheese is all melted. Top with sliced green onions if desired.