I know this isn't the best picture of this recipe, but I made this to take to a church pot luck so I couldn't pull out a scoop of it first to get a better/closer picture. Sorry folks, this is the best I could get. However, this recipe has been unnecessarily sitting on a pinterst board for THREE years. I have no idea why I waited so long to make this. It was a hit at the potluck, and my family really enjoyed it as well. I was lazy, so I used real bacon pieces (not bits) in this recipe, but obviously real bacon would have been better. I also cut way back on the sour cream, and still thought it turned out great!
1-1/2 pounds red potatoes (about 6 medium),
baked (I used 3 lb of baby gold potatoes)
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled (I used 1 container of real bacon pieces)
3 cups (24 ounces) sour cream (I used 16 oz)
2 cups (8 ounces) shredded mozzarella cheese (I used about 4 oz)
2 cups (8 ounces) shredded cheddar cheese (I used about 4 oz)
2 green onions, sliced
Preheat oven to 350°. Cut baked potatoes into
1-in. cubes.
I’m way too lazy to layer this
recipe in the next step, so I dumped it all into a bowl and mixed to
combine. Then I topped with a little
more bacon (that I had reserved) and some extra cheese. Way easier!
Place half in a greased 13x9-in. baking dish.
Sprinkle with half of the salt, pepper and bacon. Top with half of the sour
cream and cheeses. Repeat layers.
Bake, uncovered, 20-25 minutes or until
cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.
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