Karen’s Satisfying Comforting Potatoes

Karen’s Satisfying Comforting Potatoes
Going broke is fattening. This next little recipe is the kind of food you eat the day the “workout” guy from the bank shows up. You eat this the first time, and then every time you have to call him to ask him to raise the credit limit on your checking account. My friend Karen brought these over when Benjamin had ankle surgery. She brought them again one day when I was crying about the store. She brought them when we finally decided to sell the store and couldn’t find a buyer, too. Finally she just sent me the recipe. The recipe calls for 10 potatoes—I use about 6 huge ones. I also use 4.5 cups aged white sharp Vermont cheddar in the potatoes and 2 cups slightly milder cheddar on top, mixed with a little good Parmesan Reggiano.
  • 10 russet or other good baking potatoes
  • 1 stick butter
  • 1 cup sour cream
  • ½ cup heavy cream
  • ¾ pound bacon
  • ½ pound sharp Vermont cheddar
  • ¾ pound mild cheddar
  • ½ cup green onions
  • 3 eggs
  1. Bake the potatoes at 350ºF for an hour, or until fork-tender. Cool, and remove skins.
  2. Mix all the ingredients except the mild cheddar in a bowl and blend. Put in a casserole dish.
  3. Top with the rest of the cheese. Bake for 30–35 minutes.


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