Ingredients

• 10 medium baked russet potatoes, divided use
• 1 1/4 teaspoons salt
• 1 teaspoon garlic powder
• 3/4 teaspoon ground black pepper
• 2 cups sour cream
• 1 (8 ounce) package cream cheese, softened
• 1 lb bacon, cooked and chopped, divided use
• 3 cups shredded cheddar cheese, divided use
• 1/2-3/4 cup milk
• 1 tablespoon chopped chives

Instructions

1. Have baked potatoes and cooked bacon ready.

2. Preheat oven to 350°F. Lightly grease or butter a 9”x 13” baking dish; set aside.

3. In a medium mixing bowl, scoop out 4 potatoes and mash lightly until a consistent size. In a separate medium mixing bowl, repeat with remaining 6 potatoes.

4. Combine salt, garlic powder, and black pepper in a small bowl. Sprinkle1 1/4 teaspoons of the seasoning over the potatoes in the medium bowl; toss to combine. Repeat with the remaining seasoning and the potatoes in the large bowl.

5. In a medium bowl, stir together sour cream and softened cream cheese.

6. Measure out and reserve 3 tablespoons chopped bacon and 1/2 cup cheddar cheese.

7. Using the seasoned potatoes from the larger bowl, layer one-half of the potatoes in the bottom of baking dish, followed by 1 cup sour cream mixture, half of the bacon and half of the cheese. Repeat layer once more.

8. To the remaining seasoned potatoes, add the remaining sour cream mixture, 1/2 cup milk, and reserved 1/2 cup of cheddar cheese. Use a hand mixer and beat until fairly smooth, adding more milk if necessary. Scoop potato mixture into a pastry bag fitted with a large star tip. Pipe swirls over the top of the casserole.

9. Bake uncovered in preheated oven for 35 -45 minutes, or until golden brown and hot in the center. Remove from oven and garnish with reserved 3 tablespoons of bacon and chopped chives. Serve immediately.