-
1
Place bacon slices in a large, unheated heavy-bottomed or cast iron skillet. Turn heat to medium and begin to cook. After 8 minutes, flip the bacon and continue cooking until crispy, 5 to 7 minutes more. Transfer to paper towel-lined plate to drain. Roughly chop or crumble and set aside.
-
2
Place oven rack in center position and preheat oven to 350u00b0 F.
-
3
Put potatoes and 1 teaspoon salt into a large saucepan. Add just enough water to cover by about 1 inch. Bring to a boil, then reduce to a simmer. Cover pan and cook until potatoes fall apart when poked with a fork, about 20 minutes. Strain potatoes, then return half of them to the hot, dry pan. Turn heat to low and cook uncovered, shaking the pan often to evaporate as much water from hot potatoes as you can, about 2 minutes. Remove potatoes from the pan and set aside. Repeat with remaining potatoes. Let potatoes cool somewhat, then push through a ricer into a large bowl. You may alternatively mash them with a masher or fork. Add cream cheese and sour cream. Mix until smooth. Add chives, 1/2 cup cheddar cheese, half the bacon, remaining 1/2 teaspoon salt, and black pepper. Stir until well-combined. Taste and adjust seasoning if necessary.
-
4
Use a large chefs knife to cut bread slices into 1/2-inch cubes, then briefly chop into rough chunks of varying sizes. Move to a large bowl. Pour in melted butter, tossing to coat bread chunks. Add dried herbs and mix well. Set aside.
-
5
Transfer potato mixture to a shallow 2 1/2- to 3- quart casserole dish or 9 x 13-inch baking dish. Top with remaining 1/2 cup cheddar cheese and herbed bread chunks.
-
6
Place on the center rack of the heated oven and bake, rotating halfway through, until top is golden, about 30 minutes. Remove from oven, garnish with remaining bacon. Serve hot.
