These are my new favorite potatoes. I’ve been eating them for breakfast lunch and dinner……I’m not kidding. Sadly, they’re all gone…I must. make. more.
What makes these so good? Let’s start with the creaminess. The sour cream makes them super creamy. Add to that bacon, cheese and green onions and what can I say, you have amazing flavor! I made these in individual ramekins because I think it’s fun to serve everyone their own little dish, but you could also bake these in one casserole dish. If you bake them in one dish, they would be perfect to share at a potluck. But be prepared…..you won’t have any leftovers to bring home!
- 3 lbs russet potatoes
- ½ lb bacon
- 3 tbsp butter
- ½ cup milk
- ½ cup light sour cream
- 2 cups reduced fat sharp cheddar cheese, divided
- 3 green onions, finely chopped
- 1 tsp salt
- ½ tsp pepper
- Preheat oven to 350 degrees.
- Peel potatoes and cut into chunks. Place in a large sauce pan and cover with cold water.
- Bring to a boil, reduce heat slightly (so potatoes don’t boil over) and cook for about 10-12 minutes, until potatoes are easily pierced with a fork.
- While potatoes are cooking, cut bacon into small pieces. Fry until bacon is crispy, drain on paper towels.
- Drain potatoes and put in a large mixing bowl.
- Start mashing potatoes, then add butter and continue mashing. Once butter is incorporated, add milk and mash in.
- Stir in sour cream, 1½ cup cheese, bacon, green onion, salt and pepper.
- Spoon potatoes into 8 individual ramekins (or a 3 quart casserole dish), that have been coated with cooking spray.
- Bake in preheated oven for 20 minutes, then top each ramekin with remaining cheese and bake for an additional 10 minutes, until cheese is melted.
- Top with additional green onions, if desired.
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