Summary
- Difficulty:
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Yield: Serves: 12
- 236 people call this recipe a favorite
- Rating: (1 rating)
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Bacon, Chive and Cheese Potatoes
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® ChefStyle 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.
Helpful Tips
- Variation: For Baked Stuffed Potatoes, bake potatoes in oven or microwave until tender. Cut each potato in half lengthwise. Scoop out potatoes, leaving 1/8-inch shell. Prepare potato mixture as directed; fill potato shells with mixture. Place on baking sheet. Bake at 350°F 25 minutes or until hot.
