Far less labour intensive than traditional twice-baked potatoes, but with all the cheese, bacon and green onion flavours you love. This side dish pairs well with everything!
Wash and peel potatoes. Cut them into large chunks.
Place potatoes in a large pot of boiling water and cook until fork tender, approximately 15 minutes.
Drain the potatoes, return to pot and add butter. Mash with a potato masher. Stir in heavy cream, sour cream, cream cheese, bacon, salt, pepper and 1 ½ cups of shredded cheese and mash until desired consistency.
Lightly spray a 9×13 inch baking dish with non-stick cooking spray. Place the potato mixture in baking dish. Top with remaining ½ cup cheese and remaining chopped bacon.
Bake for 25-30 minutes or until cheese is melted. Top with chives.