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3 potatoes, peeled and cut into 1 inch cubes 1 1/2 tsp. salt 1/4 cup half-and-half 1 cup sour cream 1 1/2 cups cheddar cheese, grated 8 strips of bacon, cooked 1 cup chopped scallions 1/2 teaspoon black pepper 1/2 teaspoon garlic powder Preheat oven to 375 degrees F. Over medium-high heat, bring the potatoes with 1 teaspoon of salt to a boil and cook until tender. Drain the potatoes and mix with an electric mixer until fluffy. Do not over-mix. By hand, mix in half-and-half, sour cream, 1 cup of the cheese, bacon, scallions, the remaining 1/2 teaspoon salt, pepper and the garlic powder. Mix well. Transfer into a baking dish and top with the remaining cheese. (You can cover the dish with foil and refrigerate it for up to one day). Bake for 30 to 40 minutes (15 minutes longer if the dish was in the refrigerator), until bubbling and lightly browned on top. Serve warm. |
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