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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I found this recipe in the coupon section of the Sunday paper today. Yum. Yum. Yum. Like a baked potato with all the fixings, but a mashed potato. I made this with regular sour cream and regular bacon, but the recipe is listed as written. Serving size is estimated. Ingredients:
8 medium potatoes, about 2 1/2 to 3 lbs peeled and cut into chunks |
1 cup evaporated milk |
1/2 cup light sour cream |
1 teaspoon salt |
1/2 teaspoon ground pepper |
2 cups cheddar cheese, divided |
6 slices turkey bacon, cooked and crumbled (divided) |
green onion, sliced |
Directions:
1. Place potatoes in a large saucepan.
2. Cover with water and bring to a boil.
3. Cook over medium-high heat for 15 to 20 minutes or until tender and drain.
4. Preheat oven to 350.
5. Grease 2 1/2 to 3 quart casserole.
6. Return potatoes to saucepan and add evaporated milk, sour cream, salt, and pepper.
7. Beat with hand-held mixer until smooth.
8. Stir in 1 1/2 cups cheese and half of bacon.
9. Spoon mixture into prepared casserole dish.
10. Bake for 20 to 25 minutes or until heated through.
11. Top with remaining 1/2 cup cheese, remaining bacon, and green onions.
12. Bake for an additional 3 minutes or until cheese is melted.
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