Summary

Ingredients

• 1.8 kg potato (s), large (baked potatoes)
• 225 g cream cheese, room temperature
• 110 g butter, soft
• 480 ml sour cream
• 225 g cheddar cheese, rated
• 2 cloves garlic, chopped
• 1 ½ teaspoon salt
• 0.5 teaspoon ½ black pepper
• 6 slices bacon, cut a little thicker
• 12 g chives rolls, for arnish

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Instructions

1. Preheat the oven to 175 degrees C, top / bottom heat. Wash and brush the potatoes, prick several times with a fork and place on a baking sheet. Place the tray in the middle of the oven and bake the potatoes for 1 hour and 15 minutes, they should be very soft.
2. In the meantime, leave the bacon in a pan over medium heat on the stove. When the slices are crispy but not too crispy, remove them from the pan, drain them on kitchen paper and let them cool. Then crumble into smaller pieces and set aside.
3. Take the potatoes out of the oven (do not switch the oven off!) And let them cool down a bit, then peel them and pound them in a large bowl with a potato masher. Add the cream cheese, butter, sour cream and half of the cheddar and mix everything well. Add the garlic, salt and pepper and mix well again.
4. Lightly grease a baking dish (approx. 22 x 33 cm) and pour in the potato mixture. Place the casserole in the center of the oven and bake for 30 to 35 minutes. Then sprinkle on the 2nd half of the cheddar and bake the casserole for another 5 minutes until the cheese has melted.
5. Take the potato casserole out of the oven, garnish with the crumbled bacon and chives and serve.