Twice Baked Potato Casserole

This twice baked potato casserole is one of our family favorite side dishes. It definitely isn't the healthiest thing in the world, but it makes enough to feed an army! It's great for potlucks or family get togethers for that very reason. Here is how you make it,

Ingredients

• 5 lb russet potatoes
• 10 slices bacon
• 8 oz cream cheese, room temperature
• 1/2 c unsalted butter, melted
• 1 c sour cream
• 0.25 c chives, minced (I omitted because green onions and chives are one thing I really don't like!)
• 2.5 c sharp cheddar cheese, grated
• 2 t kosher salt
• 0.5 t pepper

Directions -

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Boil potatoes over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife.Transfer to a colander to drain.
2. While your potatoes are cooking, cook bacon until crisp and browned, turning once. (We bake in the oven at 425 for 17 minutes.) Transfer to paper towels to drain. Chop in to bacon bits.
3. With an electric mixer, whip the potatoes. 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.
4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese, bacon and a generous amount of black pepper. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

(Note, this picture is before the final step of baking these. If possible, I prefer to finish them off wherever we're eating, so they're nice and warm when served!)

See other great recipes at Balancing Beauty and Bedlam!