What You Need:
5 pound bag of russet potatoes
10 slices of bacon (cooked and crumbled)
8 oz cream cheese, room temperature
1 stick unsalted butter, melted
1 cup sour cream
1/4 cups chives, minced
2.5 c cheddar cheese, grated
2 teaspoons salt
1/2 teaspoon pepper
What You Do:
Preheat oven to 350 degrees. Peel potatoes.
Cut into 1-inch chunks.
Place in a large pot, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook for 20 minutes until easy poked with a knife. Drain and return to pot.
Using a fork, mash the potatoes in pot until light and fluffy.
Add the cream cheese, butter, and sour cream, and stir until combined and smooth.
Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; top with remaining bacon.