10 large russet baking potatoes (about 7 pounds)1 stick unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten
Bake potatoes until tender. Remove from the oven and set aside on a wire rack until cool enough to handle. Allow to cool. Remove and discard skins. In a bowl, combine potatoes, butter, sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
Place the mixture in a buttered 9x13 casserole and top with the remaining grated cheddar. Bake for 35 to 40 minutes at 375, until bubbly around the edges and heated through. Serves 12.
