¼ pound bacon
3 pounds russet potatoes (about 6 large baking potatoes)
½ cup unsalted butter, melted
1 cup sour cream
2 ounces cream cheese, room temperature
2 cups shredded sharp cheddar cheese
¾ cup sliced green onions (about 5)
Salt and pepper to taste
Snipped fresh chives for garnish
Fry bacon until crisp; drain on paper towels and set aside. Butter a 2-quart baking dish. Preheat oven to 400°.
Peel potatoes and cut them into about 1-inch cubes. Bring water to a boil in a large pan or Dutch oven and boil potatoes until tender when pierced with a fork, 15 to 20 minutes. Drain potatoes and mash.Stir butter, sour cream, and cream cheese into potatoes until combined. Stir in cheddar cheese and green onions. Crumble bacon over potatoes and stir in. Season with salt and pepper.
Scrape potatoes into prepared dish and smooth the top or make a decorative scallop across the top with a large spoon. Bake on center rack of oven for 30 minutes or until top is browned and potatoes are heated through. Top with snipped chives and serve.