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Baked Potato Casserole with Bacon and Chives

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  • Author: Mavis Butterfield



3 lbs potatoes {about 8 medium}, peeled and cut into 1-inch cubes
1 cup evaporated milk
1/2 cup sour cream
1 teaspoon sea salt
1/2 teaspoon pepper
2 cups {8 oz} cheddar cheese, shredded
6 slices bacon, cooked and chopped
2 tablespoons chives


Preheat oven to 350 F. Grease 9×13 casserole dish and set aside. Place potatoes in a large pot and fill with water to cover. Boil potatoes over medium-high heat for 15 minutes or until tender. Drain.

Add potatoes, evaporated milk, sour cream, and salt and pepper to a large mixing bowl and mash the potatoes slightly, making sure to leave some nice chunks.

Stir in 1 1/2 cups cheese and half of the bacon. Pour into prepared casserole dish.

Bake uncovered for 25 minutes. Top with remaining cheese and bacon and the chives. Bake for an additional 5 minutes or until cheese is melted.