Emerils Twice Baked Potato Casserole

Step 1

Thoroughly wash, pat dry, and poke a hole into each of your potatoes. Next, cut aluminum foil for each potato, spray cooking spray on the aluminum foil, add one potato, sprinkle with seasoning salt, and add a small slice of butter. Wrap securely in foil. Repeat for all potatoes. Bake at 400°F for one hour, or until the potatoes are soft to the touch. Remove and allow to cool.

Step 2

Cut potatoes in half, and remove all except for the skin. Place potato filling into a mixing bowl, and mash potatoes until they are only slightly lumpy. Fold in butter, sour cream, cream cheese, heavy cream, salt, pepper, bacon, 1 cup cheddar cheese, 1/8 cup green onions, egg, garlic powder, garlic salt, and parsley.

Step 3

Grease your baking dish, and pour in prepared filling. Top with remaining shredded cheddar cheese, a few bacon bits, and green onions. Bake at 375°F for 20 to 30 minutes or until the casserole is slightly bubbly around the edge, and the cheese has started to turn a golden color. Remove, serve, and enjoy!