CUT potatoes into 1-inch pieces. Place in large saucepan. Cover potatoes with water. Add 2 tsp. salt. Bring to a boil over high heat. Reduce heat and simmer 15 minutes or just until potatoes are fork-tender.
HEAT oven to 350°F. Coat 2-quart shallow baking dish or 9-inch square baking pan with no-stick cooking spray.
MELT shortening in medium saucepan over medium heat. Whisk in flour. Gradually whisk in milk. Add pepper, garlic powder and remaining 1 tsp. salt. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 1 C. cheese and 2 Tbsp. chives.
DRAIN potatoes. Place in baking dish. Pour sauce evenly over potatoes. Top with remaining cheese and bacon.
BAKE 20 to 25 minutes or until bubbly and golden brown. Let stand 10 minutes before serving. Sprinkle with remaining chives.
(1/8 of recipe)
Calories from Fat190g
Total Fat 21g
Saturated Fat 11g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 18g
Dietary Fiber 2g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet