Bacon & Chive Potatoes
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Ingredients
- 6 large russet potatoes (4 lbs.), peeled and quartered
- 1 cup sour cream
- 1/4 cup butter or margarine
- 8 slices bacon, cooked, crumbled
- 3 Tbsp. chopped fresh chives, divided
- 3 cups (12 oz.) Sargento® Traditional Cut Shredded Mozzarella Cheese
- 1/2 cup (2 oz.) Sargento® Artisan Blends®Shredded Swiss Cheese
Directions
- Cook potatoes in boiling water 25 minutes or until fork tender
- Drain; return to same pan
- Add sour cream and butter
- Mash with potato masher or electric mixer
- Stir in bacon and 2 tablespoons chives
- Add Mozzarella cheese and mix well
- Spoon into greased 3-qt casserole; top with Swiss cheese
- Bake in preheated 350°F oven 25 minutes or until cheese is lightly browned and potatoes are heated through
- Sprinkle with remaining chives