Twice Baked Potato Casserole

This is really a yummy side dish. It is an Emeril Lagasse recipe that I found on the food network website. It's not hard to make, but it does take a while because of all of the prep work. (I would do the prep work the day before next time.) It's definitely worth it though! I changed some of the ingredients because I didn't have them on hand and it was still delicious.

10 large russet baking potatoes (about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream (I used milk and had to add more than it called for to make it a good consistancy.)
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 (I just used regular sharp cheddar because I had it on hand.)
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions (I used dried chives and it was really yummy.)
3 eggs, lightly beaten

Directions

Preheat the oven to 400 degrees F.
Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.
When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the 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.
Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.