Baked Potato Casserole

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

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into cubes.

Place 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.

Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8-quart baking dish.

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

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