Ingredients Jump to Instructions ↓

  1. 5 pounds potatoes, peeled and cubed

  2. 3/4 cup BREAKSTONE'S® Sour Cream

  3. 1/2 cup milk

  4. 3 tablespoons butter Salt and pepper to taste

  5. 3 cups (12 ounces) shredded cheddar cheese blend, divided

  6. 1/2 pound sliced bacon, cooked and crumbled

  7. 3 green onions, sliced

Instructions Jump to Ingredients ↑

  1. Place potatoes in a Dutch oven and cover with water; bring to a boil. Reduce heat; cover and simmer until tender. Drain and place in a large bowl. Add the sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions. Transfer to a greased 3-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted. Yield: 14 servings.


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