You may also like
Categories:Viewed: 39 - Published at: 9 years ago
Ingredients
- 5 large potatoes, peeled, washed and quarter
- 1 beef bouillon cube
- 1 18 cups sharp cheddar cheese, shredded
- 12 cup fresh chives, chopped
- 34 cup milk
- 12 cup sour cream
- 2 ounces cream cheese, softened
- 4 tablespoons butter, at room temp
- 2 teaspoons salt
- 6 slices bacon, cooked and crumbled
- 13 cup shredded cheese
Method
- Preheat oven to 400F.
- In a large pot cover the potatoes with water adding the bouillon cube and boil until tender when poked with fork.
- Drain water from potatoes and put them in a large mixing bowl.
- Beat into the potatoes all of the ingredients, except those that are listed as toppings, until everything is well beaten and the potatoes are creamy with no lumps.
- Spread the potatoes in a heat proof serving dish and top evenly with the bacon and cheese.
- Place the serving dish with potatoes into the oven for about 5 minutes or until cheese is melted.
- Pull from the oven and serve warm.
