Twice Baked Potatoes

On this episode of Culinary Nunnsense we are taking the best parts of Twice Baked Potatoes and adding it to simple mashed potatoes for a Thanksgiving treat.

The key to the dish starts with the right potato. For this dish I highly recommend yellow potatoes. The naturally buttery color and flavor lends a smooth mouth feel with out the sticky starch in other potatoes.

2 lb. Yellow Potatoes
2 C Whipping Cream
1 C Sour Cream
Small handful of Chives...not green onion...chive
2-3 Strips of cooked bacon
1 C Brie
1C Gruyere
Salt and Pepper to taste

Cut and boil the potatoes for 10-15 minutes. If you want a more refined looking casserole you can peel the spuds. Remove the rind from the brie then cube. Shred gruyere. Chop bacon and chive.

Working in batches add some cheese, the whipping cream, salt and pepper and mash. Once those items are well blended, add sour cream, more whipping cream, chives, bacon and cheese...making sure to reserve some for the topping. Keep mashing.

Bake casserole at 350 for 20 minutes to warm through and then broil for a few minutes to brown the cheese topping.

Allow to cool slightly, drop a BIG spoon in the middle of it and serve.

Yes, you may break a sweat with all of the mashing, but when you get your first mouthful of this cheesy, bacon, potato goodness you to will say there is Nunn better.

About the Author: