Twice Baked Heaven Casserole

• 6 medium Russet Potatoes
• 1/2 lb Bacon
• 1 cup Sour Cream
• 1 stick Salted Butter
• 2 large Spanish Onions
• 1/2 cup Whole Milk
• 2 clove Garlic
• 1/4 cup Chives
• 1/4 cup Olive Oil
• 1 1/2 cup Shredded Cheddar

1. Oil potatoes and bake at 350 for an hour or until fully cooked.
2. Cook bacon and let cool.
3. Crumble and set aside.
4. Chop onions and garlic cloves in processor.
5. Let potatoes cool for a couple minutes, cut up into manageable pieces for blending in processor or blender.
6. Add a handful of potatoes to processor, then half a stick of butter.
7. Let butter melt.
8. When butter has melted, add milk and 1/2 cup shredded cheddar cheese.
9. Blend.
10. When mixture is smooth, add a cup of chopped potatoes and remaining half stick of butter and let stand until butter is softened.
11. Blend again.
12. Add sour cream and remaining potatoes to processor and blend until smooth.
13. Once all potatoes are added, blend mixture while adding remaining shredded cheddar cheese.
14. Blend.
15. Scoop mixture into casserole dish.
16. Add chives, crumbled bacon and sprinkle shredded cheddar on top.
17. Let bake for 20 minutes at 350.
18. Buon appetite!

potatoes, bacon, sour cream, butter, onions, milk, clove garlic, chives, olive oil, cheddar

Taken from cookpad.com/us/recipes/361911-twice-baked-heaven-casserole (may not work)