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I adapted Emeril’s Twice Baked Potato Casserole. This stuff rocks! 7 - 8 pounds russet baking potatoes 9 tablespoons unsalted butter, at room temperature 8 ounce container sour cream 1/2 - 1 cup heavy cream (depending on consistency) 2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 1 pound bacon, cooked until crisp and crumbled 1/2 pound sharp white Cheddar, cut into 1/2-inch cubes 1 pound mild Cheddar, grated (4 cups) 1/2 cup finely chopped green onions 3 large eggs, lightly beaten Preheat the oven to 400 degrees F. ...