10 pounds red potatoes
2 pounds bacon
8 cups shredded sharp Cheddar cheese
4 cups processed cheese sauce
2 cups sour cream
2 cups mayonnaise
2 large onions, finely chopped
1 tablespoon minced chives
2 teaspoons salt
2 teaspoons ground black pepper


Pre-heat oven to 325 degrees F

Lightly grease an 8 quart casserole dish or 2 – 4 quart casserole dishes.

Bring the potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into cubes or slices.

Cook the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.

Combine potatoes and bacon in a large bowl. Mix the cheese, cheese sauce, sour cream, mayonnaise, onions, chives, salt, and pepper in a seperate bowl. Stir cheese mixture into potatoes; transfer to baking dish and cover.

Bake in preheated for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.

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