Add the potatoes to a large pot and cover with water. Add 1 TBSP salt and bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Drain and set aside.
Dice the bacon and cook in a pan over medium heat until crispy, about 6 mnutes. Drain on paper towels and set aside.
Preheat the oven to 350° F.
In a large bowl combine the sour cream, milk, butter, half the cheese, half the cooked bacon, half the green onion, 1/2 tsp salt, and 1/2 tsp pepper.
Lightly mash the potatoes and fold them into the sour cream mixture.
Spoon the potato mixture into a 2 quart baking dish and bake uncovered in the preheated oven for 25 minutes.
Top with the remaining cheese and bacon then sprinkle on the remaining green onions. Bake for 5 more minutes or until cheese is melted.
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