Twice Baked Potato Casserole

5 pounds russet potatoes 1 (12 ounce) package bacon, divided 1 (8 ounce) pckg cream cheese ½ cup butter, melted 1 cup sour cream 1 bunch green onions, minced 2 ½ cups shredded cheddar cheese, divided 2 tsp salt ½ tsp pepper 1 TB chives

Preheat oven to 350 degrees F. Peel potatoes and cut into 1-inch pieces. Place in a large pot and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside. Meanwhile, heat a large skillet over medium heat. Add bacon and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces. Using a hand mixer, mash the potatoes in a pan until light and fluffy. Add the cream cheese, butter, and sour cream, and beat until combined and smooth. Add the green onions, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined. Transfer to a 9”x13” baking pan sprayed with nonstick cooking spray. Top with remaining ½ cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon and chives. Serve immediately.