Twice Baked Potatoe Casserole

I found this recipe on pinterest and decided to make it for my co-workers for lunch one Friday. I prepped it the night before and we just reheated it that day. It is YUMMY. It definitely wasn't a super quick and easy prep but it is good. Real potatoes are so much better than from the box :)

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

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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.