Categories: Sides

Ingredients

• 5 lb russet potatoes
• 10 slices bacon
• 8 oz cream cheese
• 1/2 cup unsalted butter, melted
• 1 cup sour cream
• 1/4 cup chives, minced
• 2 1/2 cups cheddar cheese, grated
• 2 tsp kosher salt
• 1/2 tsp pepper

Directions

1. Preheat oven to 350 degrees.
2. Peel potatoes, and cut into 1-inch chunks.
3. Place in a large saucepan, and add enough cold water to cover by about 2 inches.
4. Bring to a boil over medium-high heat, and reduce to a simmer.
5. Cook until tender and easily pierced with a paring knife, about 20 minutes.
6. Transfer to a colander to drain; return to pan, cover, and set aside.
7. Meanwhile, heat a large skillet over medium heat.
8. Add bacon, and cook until crisp and browned, turning once.
9. Transfer to paper towels to drain; let cool, and crumble into pieces.
10. Using a fork, mash the potatoes in pan until light and fluffy.
11. Add the cream cheese, butter, and sour cream, and stir until combined and smooth.
12. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper.
13. Stir until well combined.
14. Transfer to a buttered 3-quart baking dish.
15. Top with remaining 1/2 cup cheddar cheese and remaining bacon.
16. Bake until top is slightly golden and potatoes are heated through, about 30 minutes.
17. Remove from oven and serve immediately.

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