Super Supper Sides-"Twice Bake" Bake

If you are a potatoe lover you're going to love this! Actually, I think you would LOVE this even if you were a potatoe hater because the flavor is just so far beyond heavenly that I don't even know how to describe it. Try it, you'll see what I mean!

You'll need:

• 5 lb russet potatoes
• 10 slices bacon (I just used a small package of real bacon pieces-because I'm lazy like that)
• 8 oz cream cheese, room temperature
• 1/2 c unsalted butter, melted
• 1 c sour cream
• 1/4 c chives, minced
• 2 1/2 c shredded cheddar cheese
• 2 tsp salt
• 1/2 tsp pepper

And what you'll do is:

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. And finally, serve immediately.

ENJOY!

---

---