This recipe came in the Kraft Canada What's Cooking Fall 2011 edition. I made this to go with supper last night and it was quite tasty. I likely won't make it super often, as it's not exactly the healthiest of side dishes, but it was a nice change from our standard fare. You don't need to add any additional salt to the potatoes, as the bacon makes it salty enough.
2 1/2 lb. Yukon gold potatoes (about 6), peeled, cut into 1-inch chunks
2 tbsp. non-hydrogenated margarine
1 C sour cream, divided (I used low-fat)
1/2 C chopped fresh chives, divided (I left this out, as I didn't have any)
1 pkg. real bacon pieces, divided - I think this refers to the packaged, precooked bacon pieces. I used real bacon, using maybe 8 slices, cooked and crumbled
1 C cheddar cheese, shredded
1. Cook potatoes in boiling water 15 to 20 minutes, or until tender; drain. Return potatoes to pot. Add margarine and 2/3 C sour cream; mash until potatoes are smooth. Stir in 2/3 each of the chives and bacon.
2. Spread into a 13x9-inch baking dish sprayed with cooking spray. Cool to room temperature; cover. Refrigerate up to 24 hours. Remove from refrigerator 20 minutes before baking.
3. Heat oven to 400 degrees Farenheit. Bake potatoes, covered, 20 to 25 minutes or until heated through. Sprinkle with cheese; bake, uncovered, 3 to 5 minutes or until melted. Serve topped with remaining sour cream, chives and bacon.
To bake immediately after mashing, bake (uncovered) in 400 degree Farenheit oven 10 minutes or until heated through. Sprinkle with cheese; bake, uncovered, 3 to 5 minutes or until melted.
Makes 14 servings.
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