•5 lb russet potatoes
•10 slices bacon
•8 oz cream cheese (I used fat free)
•0.5 c unsalted butter, melted
•1 c sour cream (I used fat free)
•2.5 c cheddar cheese, grated (I used 2%)
•1 T pepper
1. 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.
2. 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.
3. 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.
4. 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. Serve immediately.
I just threw some salt and pepper on that jazz and went face first into it...it's very rich and kinda heavy...but dang it's good stuff! I didn't get a finished photo...just like all holidays I'm rushing around like a madwoman and then forget when it's time to serve. So you will have to imagine it...and try not to drool when you do.