8
medium potatoes (about 2 ½ to 3 lb. total),
peeled and cut into 1-inch chunks
1 cup
evaporated milk
½ cup
light sour cream
1
teaspoon salt
½
teaspoon ground black pepper
2 cups
(8-oz pkg.) shredded cheddar cheese, divided
6
slices turkey bacon, cooked and crumbled, divided
Sliced
green onions (optional)
Turkey Bacon: It's cheaper, it's probably healthier, and it's kosher/halal. It's a triple threat! |
Place potatoes in large saucepan. Cover with water, bring
to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender;
drain.
Six potatoes ended up being more than enough to fill my pot, actually. I wish I would known that before I peeled all eight of them. |
Preheat oven to 350F. Grease 2 ½ - to 3-quart casserole
dish.
Return potatoes to saucepan; add evaporated milk, sour
cream, salt and pepper. Beat with hand-held mixer until smooth.
I mean, I just mashed mine. Because who owns a hand-held mixer? |
Stir in 1 ½ cups cheese and half of bacon.
DO NOT USE ALL THE BACON YET. This is very important. So important they put it in italics! |
Spoon mixture into prepared casserole dish.
See? Waaay more than enough potatoes. |
Bake for 20 to 25 minutes or until heated through. Top with
remaining ½ cup cheese, remaining bacon and green onions. Bake
for an additional 3 minutes or until cheese is melted.
There's the rest of that bacon and cheese! |
My Rating: 4/5 "Cheese, bacon and green onions together? Hooray! It's heavy, but it has a nice savory flavor and it makes enough to feed a small army, so look at it as an investment."
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