Twice Baked Potato Casserole

This is a recipe my friend Colleen Douglas.  I tried it for Christmas 2011 and everyone raved over it.  Jon said he wants it for his birthday.  It's nice because you don't have to peel and boil potatoes and you can make it a day or two ahead.

Serves: 12

10 large IDAHO potatoes (everyone should know I only use Idahos)
1 stick butter
1 c. sour cream (I used light and no one knew-oh well, it shaves off a few calories)
1/2 c. heavy cream
2 tsp. salt
1 1/2 tsp. black pepper
3/4 lb. bacon, cooked crisp and crumbled (I used the Sams club already cooked and crumbled 100% bacon)
1/2 lb. sharp white cheddar cheese cut into 1/2 inch cubes
3/4 lb. mild cheddar cheese grated (3 c.)
1/2 c. green onions, finely chopped
3 eggs, slightly beaten

Preheat oven to 400 degrees.  Scrub potatoes and prick with knife or fork.  Place in oven and bake for 1 hour or so till fork tender.  Remove from oven and set aside on wire rack to cool.
When potatoes have cooled, cut them in half and scoop the potato out of the skins, leaving as little potato as possible.  Place the potato, butter, sour cream, heavy cream, salt and pepper into a bowl and mash till chunky-smooth.  Add bacon, cubed white cheddar, half of the grated cheddar, green onions and eggs and mix thoroughly.  At this point, you can cover and refrigerate to save for another day.
Grease a 9 x 13 inch pan and reduce oven temperature to 375 degrees.
Place potato mixture in pan and top with the remaining grated cheese.  Bake for 35 to 40 min. or until bubbly around edges and heated through and cheese on top is melted and lightly brown.  Serve hot.