Loaded Baked Potato Casserole

I made this for Christmas and it was a hit.  What I really liked about it, aside from the ah-mazing taste, was that it stays hot for a really long time!  If you've ever hosted a dinner, you know just how helpful this is.

TWICE BAKED POTATO CASSEROLE

Ingredients:

• 5 lb russet potatoes
• 10 slices of bacon, cooked and crumbled
• 8 oz cream cheese
• 1/2 C butter, melted
• 1 C sour cream
• 1/4 C chives, minced
• 2 1/2 C cheddar cheese, grated
• 2 Tsp salt
• 1/4 Tsp pepper

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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.

 

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. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon.