Prep: 25 min. Bake: 40 min.
Yield: 10 Servings
25 40 65
•3 pounds potatoes (about 9 medium), peeled and cubed
•1 package (8 ounces) cream cheese, softened
•1/2 cup sour cream
•1/2 cup butter, cubed
•1/4 cup 2% milk
•1-1/2 teaspoons onion powder
•1 teaspoon salt
•1 teaspoon garlic powder
•1/2 teaspoon pepper
•6 bacon strips, chopped
•1 cup (4 ounces) shredded cheddar cheese
•3 green onions, chopped
•Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash potatoes with cream cheese, sour cream and butter. Stir in milk and seasonings.
• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
• Transfer potato mixture to a greased 13-in. x 9-in. baking dish; sprinkle with cheese, onions and bacon. Cover and refrigerate until ready to use.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Yield: 10 servings.
Nutritional Facts 3/4 cup equals 419 calories, 24 g fat (15 g saturated fat), 74 mg cholesterol, 544 mg sodium, 41 g carbohydrate, 4 g fiber, 11 g protein
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