- Preheat oven to 375°F. In a large bowl combine mashed potatoes, half of the cheese, the onion, sour cream, half of the bacon, half of the chives, the garlic, and pepper. Mix well. Spoon into a 2-qt. rectangular baking dish. Top with remaining cheese.
Preheat oven to 375°F. In a large bowl combine mashed potatoes, half of the cheese, the onion, sour cream, half of the bacon, half of the chives, the garlic, and pepper. Mix well. Spoon into a 2-qt. rectangular baking dish. Top with remaining cheese.
- Bake, uncovered, 30 to 35 minutes or until heated through, sprinkling with remaining bacon the last 5 minutes of baking. Top with remaining chives.MATTHEW CLARK
Bake, uncovered, 30 to 35 minutes or until heated through, sprinkling with remaining bacon the last 5 minutes of baking. Top with remaining chives.
From Scratch Method:
For the potatoes, preheat oven to 425°F. Scrub 4 lb. russet potatoes (10 to 11 medium) thoroughly. Prick potatoes with a fork. Bake 40 to 60 minutes or until tender. Remove and cool until easy to handle. Halve potatoes and scrape pulp from each half into a large bowl; discard skins. Mash with a potato masher. Increase sour cream to 1 1/2 cups. Add 1/4 cup milk. Crisp-cook and crumble 6 slices of bacon. Combine with remaining ingredients and bake as directed.