by Jennifer Burns, Gossner Foods
Ch. 13, Nov. 15,12
3 1/2 — 4 lbs russet potatoes, peeled and cut into quarters
1/2 cup cream cheese
1/2 cup sour cream
1/4 cup butter
1/4 cup milk
1 1/2 cups shredded cheddar cheese, divided
8 slices bacon, cooked, chopped, divided
1/2 bunch green onions, sliced
Salt and Pepper, to taste
Preheat oven to 375° degrees F.
Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well.
Transfer potatoes back to the saucepan. Mash with a potato masher until almost smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly into a lightly oiled 3-quart casserole dish.
Bake for 20 minutes. Top with remaining cheese, bacon and green onions. Bake for 5 more minutes to melt cheese. Serve immediately.
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