Ingredients :
4 pounds russet potatoes, peeled and cut into quarters
½ cup sour cream
¼ cup butter
¼ cup milk
1 teaspoon salt
½ teaspoon pepper
1 teaspoon chicken bouillon powder
½ teaspoon garlic salt
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
1½ cups grated cheddar cheese
12 slices of cook bacon, crumbled and divided in half
¼ cup green onions sliced
Directions :
-In a large pot, boil potatoes in salted water until fork tender. Drain well and return the potatoes to the pot. Mash the potatoes with a potato masher.
-Preheat oven to 350 degrees F.
-Add sour cream, butter, milk, salt, pepper, bouillon, garlic salt and garlic powder to the pot of potatoes. Mix well.
-Stir in Parmesan cheese, 1 cup cheddar cheese, and half of the bacon.
-Pour potatoes into a 9x13 baking dish.
-Place in oven at 350 degrees F for 25 minutes.
-Remove from oven and top with the remaining cheddar cheese, and bacon. Bake an additional 5 minutes.
-Remove from oven and sprinkle with green onions and serve.
4 pounds russet potatoes, peeled and cut into quarters
½ cup sour cream
¼ cup butter
¼ cup milk
1 teaspoon salt
½ teaspoon pepper
1 teaspoon chicken bouillon powder
½ teaspoon garlic salt
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
1½ cups grated cheddar cheese
12 slices of cook bacon, crumbled and divided in half
¼ cup green onions sliced
Directions :
-In a large pot, boil potatoes in salted water until fork tender. Drain well and return the potatoes to the pot. Mash the potatoes with a potato masher.
-Preheat oven to 350 degrees F.
-Add sour cream, butter, milk, salt, pepper, bouillon, garlic salt and garlic powder to the pot of potatoes. Mix well.
-Stir in Parmesan cheese, 1 cup cheddar cheese, and half of the bacon.
-Pour potatoes into a 9x13 baking dish.
-Place in oven at 350 degrees F for 25 minutes.
-Remove from oven and top with the remaining cheddar cheese, and bacon. Bake an additional 5 minutes.
-Remove from oven and sprinkle with green onions and serve.
