8-10 Medium potatoes
8 oz cream cheese
8 oz sour cream
4 T butter ( divided)
1 t salt
1/4 t pepper
1/4 cup chopped chives
1/2 lb bacon crumbled
Boil or microwave potatoes until done. Peel and mash with 3 T butter, salt and pepper. Beat sour cream an softened cream cheese together. Add sour cream mixture and chives to the potatoes. Pour into a well greased 2 qt baking casserole dish. Dot with remaining 1 T butter. Sprinkle bacon on top at the last 10 minutes of baking. .Bake at 350 for 25-30 minutes.
You may make ahead and refrigerate over night and bake the next day. Serves 10
This recipe was given to me by Lynn Kiniry. She was one of our nurses who retired about 2 years ago. Lynn was such a ray of sunshine for our office. She is truly missed.
