Since preparing for Passover can be a very busy time, I enjoy the ease of a casserole that can be prepped and assembled the day before, refrigerated, and then baked while we are doing our Passover seder. My grown children love this casserole so much that they often request it for other special occasions during the year as well.
1 pound beef bacon (optional)
16 medium russet potatoes
6 tablespoons olive oil or coconut oil
1 pound (4 sticks) salted butter
2 cups sour cream
2 cups grated Cheddar cheese, plus more for topping
2 cups milk
4 teaspoons salt
6 green onions, sliced
Freshly ground black pepper
- Preheat oven to 400 degrees.
- Cook the beef bacon in a skillet until crispy. Let cool and then crumble.
- Meanwhile, scrub the potatoes. Rub them with oil, poke holes in each one with a fork, and place them on a baking sheet. Bake until tender, about 45 minutes to 1 hour.
- Slice the butter into pats and transfer to a large mixing bowl. Add the crumbled bacon and sour cream.
- With a sharp knife, cut each potato in half lengthwise, and scrape out the insides into the bowl with the butter, bacon, and sour cream.
- Tear up 3 or 4 of the potato skins and add those to the bowl as well.
- Smash the potato mixture with a potato masher.
- Add the cheese, milk, salt, green onions, and salt and pepper. Mix together well.
- Grease a baking dish, and then spoon the potato mixture into the dish. Top with more grated cheese.
If you will be baking the casserole right away, place into a 350 degree oven, and bake until warmed through, about 25 to 30 minutes.
If you will be refrigerating the casserole to bake later, be sure to preheat the oven beforehand. Bake 30 to 35 minutes or until warmed through. We like to pop it in the oven while we are doing our Passover seder together.