INGREDIENTS
10
large russet baking potatoes (about 7 pounds total)
8 tbsp
plus 1 tablespoon unsalted butter, at room temperature
1 cup
sour cream
1/2 cup
heavy cream
2 tsp
salt
1 1/2 tsp
freshly ground black pepper
3/4 lb
bacon, cooked until crisp and crumbled
1/2 lb
sharp white Cheddar, cut into ½-inch cubes
3/4 lb
mild Cheddar, grated (3 cups)
1/2 cup
finely chopped green onions
3
eggs, lightly beaten