Ingredients Jump to Instructions ↓

  1. 3 1/2 - 4 lbs russet potatoes, peeled and cut into quarters

  2. 1/2 cup cream cheese

  3. 1/2 cup sour cream

  4. 1/4 cup butter

  5. 1/4 cup milk

  6. 1 teaspoon salt

  7. 1/2 teaspoon freshly ground black pepper

  8. 1 1/2 cups shredded cheddar cheese, divided

  9. 8 slices bacon, cooked, chopped, divided

  10. 1/2 bunch green onions, sliced

Instructions Jump to Ingredients ↑

  1. Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well.

  2. Preheat oven to 375° degrees F.

  3. Transfer potatoes back to the saucepan. Masher 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. Use a spatula or fork to make an irregular surface (see photo).

  4. 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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