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 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.
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|Serving Size: 1 serving (356g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 416 (62%)|
|Amt Per Serving||% DV|
|Total Fat 46.2g||62 %|
|Saturated Fat 21.1g||105 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 104.4mg||32 %|
|Sodium 1004.5mg||35 %|
|Potassium 1148.2mg||30 %|
|Total Carbohydrate 43.4g||13 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 40.5g|
|Protein 21.4g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 669
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