Stuffed Potato Casserole

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.

Bake in a preheated 350 degree F oven until cheese is melted (about 10 minutes).