Loaded Baked Potato Cassarole

Preheat oven to 400 degrees F.

Wash potatoes and place on a large baking sheet lined with aluminum foil. Prick potatoes with a fork and lightly spray or brush them with olive oil. Bake potatoes for 1 hour or until soft. Then remove them from the oven and allow potatoes to cool.

While potatoes are baking, cook bacon in a skillet over medium heat or in the microwave until crunchy. Crumble bacon and set aside.

Spray a large baking dish (I use a 13 x 9 glass dish) with non-stick cooking spray. Once potatoes have cooled, remove peels and place potatoes in a large mixing bowl. Blend with an electric blender until potatoes are smooth and fluffy. Add butter, cream cheese, sour cream, half-and-half, 1 cup of the cheddar cheese, half of the chives, salt and pepper. Blend until all ingredients are incorporated well.

Spread mixture into the baking dish. Bake at 400 degrees for 25 minutes. Remove from oven and sprinkle with remaining cheeses, bacon, and chives. Return to oven for an additional 5 minutes or until cheese is melted.