Servings:
16 servings
Prep Time:
30 mins
Total Time:
1 hr 30 mins
Ingredients
-
4 poundswhite or Yukon Gold potatoes (about 10), peeled, cubedsee savings
-
1 cupBREAKSTONE'S Sour Creamsee savings
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1/2 cup(1/2 of an 8-ounce tub) PHILADELPHIA 1/3 less fat than cream cheesesee savings
-
2 teaspoonsonion powdersee savings
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1 sliceOSCAR MAYER Bacon, cooked, crumbledsee savings
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2green onions, slicedsee savings
Directions
1.
Cook potatoes in large saucepan of boiling water 10 to 15 minutes or until tender; drain. Place potatoes in large bowl. Add sour cream, reduced-fat cream cheese and onion powder; mash until creamy.
2.
Spoon into lightly greased 2-quart casserole; cover with plastic wrap. Refrigerate up to 2 days. Remove from refrigerator 30 minutes before baking. Discard plastic wrap.
3.
Heat oven to 350 degrees Fahrenheit. Bake potatoes 1 hour or until heated through. Sprinkle with bacon and onions.
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