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
- Preheat oven to 350 degrees.
- Peel potatoes, and cut into 1-inch chunks.
- Place in a large saucepan, 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 until tender and easily pierced with a paring knife, about 20 minutes.
- Transfer to a colander to drain; return to pan, cover, and set aside.
- Meanwhile, heat a large skillet over medium heat.
- Add bacon, and cook until crisp and browned, turning once.
- Transfer to paper towels to drain; let cool, and crumble into pieces.
- Using a fork, mash the potatoes in pan 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 and remaining bacon.
- Bake until top is slightly golden and potatoes are heated through, about 30 minutes.
- Remove from oven and serve immediately.