Loaded Mashed Potatoes

Hi! How's everyone? I'am so excited that the weekend is almost here. I can't wait for Feb. to start! I'll tell you why in a couple of days!! So I've had this recipe sitting in my files for awhile but haven't ever gotten around to posting it. My sister in-law has been asking me to post it for awhile now, so.. I thought I would finally oblige, JESS! ;) These baby's are GOOD. If you're going to have loaded mashed potatoes, then your going to go all out. Otherwise, what's the point? I've only made these 2 times, but they came out great each time. Also, you don't have to use the Cabot brand cheese as I'm sure it is not sold everywhere. It is a Vermont based cheese company and it is what I grew up eating. If you love really sharp cheddar cheese, then this stuff is where it's at! When I first moved to Texas almost 5 years ago (wow, that long!) none of the stores had it, and they still don't..except for Wal-Mart. At least that's the only place I've ever found it. I think I heard they sell it at Sam's Club too, but I'm not sure. If you ever find it though, I really suggest giving it a try! Anyway, I see these potatoes becoming something that will probably be around for a longtime to come! In fact, looking at the pictures now and posting the recipe makes me want them! The last time we had them was on Christmas Eve..it's been long enough to make these oh-so-good slightly indulgent potatoes again, right? =)

Ingredients:

12 Medium Russet Potatoes, sliced 1/2 inch thick

3/4 Cup Milk (add more if potatoes are too thick)

8 Oz. Block of Cabot Extra Sharp White Cheddar Cheese, shredded

1/2 Cup Medium-Sharp Yellow Cheddar Cheese, shredded

1/4 Cup Dried Chives

1 Package Bacon, diced

2 Tablespoons Butter

1 Teaspoon Salt

1 Teaspoon Pepper

3 Small Garlic Cloves, minced (optional)

Directions:

In a large pot full of water, drop potatoes in and boil until fork-tender. In the meantime, in a skillet, cook the diced bacon, when it has about 5 minutes remaining, add the minced garlic (optional) and then drain all the bacon grease. Cover skillet and set aside. When the potatoes are done, drain them and then add them back into the large pot. Add milk, and butter. Mash until they are the consistency that you like. Add the bacon, chives, salt, pepper, and half of the white cheddar cheese. Mix until everything is evenly incorporated. Spray a large baking dish with cooking spray, and pour potatoes in and spread them out evenly. Top with remaining white cheddar and yellow cheddar. Bake in a 375 degree oven for 20-25 minutes or until just golden brown.