This casserole is made like twice-stuffed potatoes, except that you make a casserole with the enriched potato instead of stuffing it back in the potato skins. This is an easy make ahead dish.
8-10 potatoes for boiling
1/2 lb. bacon
1 Package Boursin garlic cheese
1 cup grated Cheddar
3 sliced green onions
1 teaspoon salt
1 teaspoon ground black pepper
1 cup grated Cheddar (reserve for topping)
Boil and mash potatoes.
Cut bacon crossways into slices and fry until crisp.
Mix boursin cheese, 1 cup cheddar, sour cream, chives, salt and black pepper into mashed potatoes. Spread potato mixture into a greased 9×13 casserole dish; top with reserved cheese and crumbled bacon.