"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
6 large russet potatoes (about 4 lbs) 1 cup sour cream 1/4 cup butter 8 slices bacon, crisply cooked and crumbled 3 Tbsp chopped fresh chives 3 cups (12 oz) shredded mozzarella cheese 1/2 cup (2 oz) shredded swiss cheese
Peel and quarter potatoes. Cook in boiling water about 25 mins or until fork tender. Drain well and return to same pan. Add sour cream and butter. Mash well with potato masher or electric mixer. Stir in bacon and 2 T. chives. Add mozzarella cheese, mix well. Spoon into lightly greased 3 qt. casserole dish. Sprinkle swiss cheese evenly over potatoes. Bake at 350ºF for 25 mins or until cheese is lightly browned and potatoes are heated through. Sprinkle with remaining chives. Serves about 12.
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