• Prep: 20 min. Bake: 30 min.
• Yield: 14 Servings

20 30 50 Ingredients

• 5 pounds potatoes, peeled and cubed
• 3/4 cup sour cream
• 1/2 cup milk
• 3 tablespoons butter
• Salt and pepper to taste
• 3 cups (12 ounces) shredded cheddar cheese blend, divided
• 1/2 pound sliced bacon, cooked and crumbled
• 3 green onions, sliced

Directions

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl. Add the sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions.
• Transfer to a greased 3-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted. Yield: 14 servings.
  

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