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When the potatoes have cooled, cut each potato in half and, using a spoon or melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of butter, the sour cream, heavy cream, salt and pepper and mash until chunky smooth. Add the bacon, cubed white cheddar, half of the grated cheddar, green onions, and eggs and mix throughly.
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