Peel and quarter Russet Potatoes (3.5 lb). Place in a pot, and cover with salted water. Bring to a boil over medium-high heat. Cook until tender, then drain well.
2.
Preheat oven to 350 degrees F (180 degrees C).
3.
Transfer potatoes to a saucepan. Mash with a potato masher until almost smooth. Add Cream Cheese (1/2 cup), Sour Cream (1/2 cup), Butter (4 Tbsp), Milk (4 Tbsp), Salt (1 tsp) and Ground Black Pepper (1/2 tsp). Continue mashing until smooth.
4.
Stir in Cheddar Cheese (1 cup) and Bacon (4 slices)
5.
Spoon mixture into a lightly oiled 3-quart casserole dish. Use a spatula to spread into the dish and make an irregular surface.
6.
Bake for 20 minutes in preheated oven.
7.
Top with remaining Cheddar Cheese (1/2 cup), Bacon (4 slices), and Scallions (1/2 bunch). Bake 5 more minutes to melt cheese. Serve and enjoy!
Nutrition Per Serving
CALORIES
448
FAT
27.0 g
PROTEIN
13.5 g
CARBS
39.4 g
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