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1
In a large skillet over medium heat, cook the bacon until crisp.
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2
Drain on brown paper.
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3
Remove all but 1 tablespoon of fat from the pan.
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4
Place the bread slices in a food processor and pulse until coarse crumbs are formed.
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5
Reserve 1 cup breadcrumbs for Round 2 Recipe, Fried Potato Cakes.
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6
Add the remaining breadcrumbs to the skillet and cook until they are lightly toasted, about 5 minutes.
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7
Set aside
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8
Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick spray.
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9
In a small saucepan over low heat, warm the milk and butter.
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10
Place the potatoes into a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil over medium-high heat.
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11
Cook until tender and they crumble when pressed with a fork, 15 to 20 minutes.
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12
When the potatoes are cooked through, drain them well, put them back into the pot, and mash them.
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13
Slowly mix in the warm milk and butter mixture until incorporated.
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14
Mix in the grated cheese and cream cheese.
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15
Don't over mix or the potatoes will become gummy.
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16
Season, to taste, with salt and pepper.
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17
(Reserve 2 cups mashed potatoes for Round 2 Recipe).
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18
Put the potatoes into the prepared baking dish, crumble the bacon over the top, and sprinkle evenly with the breadcrumbs.
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19
Bake until heated through and golden brown on top, 25 to 30 minutes.
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20
Serve garnished with chives.
