I use a hand mixer used right in the pan after boiling the potatoes for big batches of mashed potatoes (we don't do any small ones around here). For the casserole I'd just put in the same things I stir in for the twice baked...bacon, cheese, sour cream, green onion or chives, maybe butter...Then heat through? I'm pretty sure I've done it that way before. If nothing else, I've done the extra that won't fit back in the skins in a bowl, which amounts to the same thing. Yum. One of my family's favorite.

I've made something similar to Paula Deen's recipe. We like the potato skins as much as the filling, though. So they go on the bottom of the pan. Spread a little butter, salt and pepper on the skins then add the potato mixture. We love mashed potatoes, but I use baked potatoes for the Twice Baked dishes. Roasting gives a little different flavor and texture to the potatoes.

How about Marilyn's Party Potatoes? You could easily add bacon or other ingredients to this recipe if you like. I make them for lots of get togethers because people always rave about them!

Party Potatoes

6 medium potatoes
1 medium onion, finely minced
2c sour cream
1/2lb grated cheddar
Salt & pepper to taste
1/4c milk
1tsp snipped chives
1/2c coarse bread crumbe
2T melted butter

Boil potatoes in water with skin on until tender, cool and peel. Grate potatoes coarse. Mix potatoes with sour cream, cheese, salt, pepper and chives, place into buttered casserole dish. Sprinkle bread crumbs over top, drizzle with butter. Bake 1 hour at 350F

Linda

We used this recipe of Ann's a couple of nights ago and it was delicious. I think it could be made ahead, except for the baking part. We used several kinds of cheeses in ours (cleaned out the fridge!), so it was very cheesey. We liked it better than twice baked. You could probably even add some crumbled bacon to it if you want and that would make it very similar to twice baked. OMG, this recipe was good -- I ate way too much of this and can't wait to cook it again.

Home Cookin Chapter: Recipes From Thibeault's Table

Potato Gratin
=============
I don't usually follow a recipe when making a Potato Gratin. Use the following as a guideline and adjust everything to your own taste.

For a rich dish, use butter and whipping cream.

3 to 5 Russett Potatoes (or more depending on number of servings required)

1 garlic clove
1 teaspoon fresh thyme (optional)
Butter

cream or milk

Parmesan cheese

Gruyère cheese as well as cheddars and blue cheeses can be added for a different taste all together.

Salt and pepper

.
Rub cut garlic clove over the surface of a gratin or casserole dish.
Butter.

Slice potatoes and place in pot and add enough cream/milk to almost
cover. Add the garlic clove, thyme, salt and pepper. Bring to a boil
and simmer for a few minutes, stirring often so the potatoes do not
stick. When the potatoes have released some of their starch and
thickened the liquid,remove the garlic clove, add 1 to 2 tablespoons
butter and some grated Parmesan cheese. Pour into prepared casserole
dish, dot with butter and sprinkle with some more Parmesan cheese.

Bake in a 375°F oven for 45 to 55 minutes or until potatoes are tender.
Remove from oven and let sit for 10 minutes before serving.

Another way to make a potato Gratin is to saute some thinly sliced
onions in olive oil or butter until golden, add some thyme, and some
chicken broth. Add the potatoes, salt and pepper and bring to a boil.
Pour into a buttered casserole dish sprinkle with some Parmesan cheese
and bake until cooked.

This has been on my "to try list" for awhile. Waiting for an occasion I have a large group and am not serving gravy! MY guys would revolt if there wasn't any mashed potatoes with their gravy!
Emeril's Twice Baked Potato Casserole.

10 large russet baking potatoes (about 7 pounds total)
8 Tbl (1 stick) 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 1/2-inch cubes
3/4 Lb mild Cheddar grated (3 cups)
1/2 Cup finely chopped green onions
3 eggs lightly beaten

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.