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Ingredients:
2 lb Yukon gold potatoes (about 6), peeled & quartered
2 tbsp butter
1/2 cup sour cream
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
Directions:
1. Pre heat oven to 350ºF.
2. Cook potatoes in boiling water in large saucepan 20 minutes
or until tender; drain. Return to pan.
3. Add butter and sour cream to potatoes; mash until smooth.
Spoon half into 1 1/2 qt casserole; cover with layers of cheese,
remaining potato mixture and bacon.
4. Bake 30 to 35 minutes or until heated through.
Yield: 10 (1/2 Cup) Servings
Note: For creamier potatoes add 2 tbsp milk to the sour cream and butter.
2 lb Yukon gold potatoes (about 6), peeled & quartered
2 tbsp butter
1/2 cup sour cream
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
Directions:
1. Pre heat oven to 350ºF.
2. Cook potatoes in boiling water in large saucepan 20 minutes
or until tender; drain. Return to pan.
3. Add butter and sour cream to potatoes; mash until smooth.
Spoon half into 1 1/2 qt casserole; cover with layers of cheese,
remaining potato mixture and bacon.
4. Bake 30 to 35 minutes or until heated through.
Yield: 10 (1/2 Cup) Servings
Note: For creamier potatoes add 2 tbsp milk to the sour cream and butter.
