You may also like
Categories:
potatoes sour cream butter salt freshly ground black pepper chicken onion powder garlic Cheddar cheese bacon
Viewed: 45 - Published at: a year agoIngredients
- 4 pounds Russet Potatoes, Peeled And Cut Into Quarters
- 1/2 cups Sour Cream
- 1/2 sticks Butter
- 1/4 cups Whole Milk
- 1 teaspoon Salt
- 1/2 teaspoons Freshly Ground Black Pepper
- 1 teaspoon Chicken Bouillon Powder
- 1/2 teaspoons Onion Powder
- 1/2 teaspoons Garlic Powder
- 1/4 cups Freshly Shredded Parmesan Cheese
- 1-1/2 cup Shredded Mild Cheddar Cheese
- 12 slices Applewood Or Hickory Smoked Bacon, Cooked Until Crisp, Crumbled And Divided In Half
- 1/4 cups Chopped Green Onions, For Garnishing
Method
- In a large pot of salted water, boil potatoes until fork tender, at least 20 minutes. Drain well and return the potatoes to the pot. Mash the potatoes with a potato masher.
- Preheat oven to 350 F. Add sour cream, butter, milk, salt, pepper, bouillon, onion powder and garlic powder to the pot of potatoes. Mix well. Stir in Parmesan cheese, 1 cup cheddar cheese, and half of the bacon.
- Pour potatoes into a greased 9x13 baking dish. Place in the oven for 25 minutes. Remove from oven and top with the remaining cheddar cheese and bacon. Bake an additional 5 minutes. Remove from oven, sprinkle with green onions and serve.
