Source: Kraft magazine
4 lbs. potatoes (about 10) peeled, cubed
1 c. sour cream
1/2 c. (4 oz.) cream cheese
2 t. onion powder
1 slice bacon, crumbled
2 green onions, sliced
Cook potatoes in large saucepan of boiling water 10 to 15 minutes or until tender; drain. Place potatoes in large bowl. Add next 3 ingredients; mash until creamy. Spoon into lightly greased 2 quart casserole dish; cover with plastic wrap. Refrigerate up to 2 days. Remove from refrigerator 30 minutes before baking. Discard plastic wrap. Heat over to 350 degrees. Bake potatoes 1 hour or until headed through. Sprinkle with bacon and onions.
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