| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
Side dish, Christmas |
12 |
Servings |
INGREDIENTS
| 4 |
lb |
Yukon gold potatoes (12) |
| 8 |
|
Slices bacon |
| 1/4 |
c |
Butter |
| 1 |
|
Tub (500 ml.) sour cream |
| 1/4 |
ts |
Salt |
| 2 |
c |
Shredded old Cheddar cheese about 8 oz. |
| 2/3 |
c |
Sliced green onions |
INSTRUCTIONS
Peel potatoes; cut into chunks. In pot of boiling salted water, cook
potatoes for 20 minutes or until tender. Drain and return to pot;
dry over medium heat for 30 seconds.
Meanwhile, in skillet, cook bacon over medium-high heat for about 8
minutes or until crisp. Drain on paper towel-lined plate. Chop and
set aside.
Using potato masher, mash potatoes, butter, sour cream and salt. Stir
in half of the cheese and 1/2 cup of the onions. Scrape into 13x9
inch baking dish; sprinkle with remaining cheese and remaining bacon.
(Make-ahead: Cover and refrigerate for up to 1 day. Or overwrap in
heavy-duty foil and freeze for up to 2 weeks; thaw and bake for 30
minutes before uncovering and continuing with recipe.)
Bake in 400°F oven for about 15 minutes or until cheese melts.
Sprinkle with remaining onions. Makes 12 servings. Typed in MMFormat
by cjhartlin@email.msn.com Source: Canadian Magazine Dec. 99
Posted to MM-Recipes Digest by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Nov 26, 1999
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