Serves 4
Ingredients
- 4 lbs russet potatoes, peeled and cut into quarters
- 1/2 cup sour cream
- 1/4 cup butter
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp chicken bouillon powder
- 1/2 tsp garlic salt
- 1/2 tsp garlic powder
- 1/4 cup grated Parmesan cheese
- 1 1/2 cups grated cheddar cheese
- 12 slices of cooked bacon, crumbled & divided in half
- 1/4 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 potatoes with a potato masher. Preheat oven to 350 degrees. Add sour cream, butter, milk, salt, pepper, bouillon, garlic salt & garlic powder to the pot of potatoes, Mix well, Stir in the Parmesan cheese, 1 cup cheddar cheese and half of the bacon. Pour potatoes into a 9 X 13 baking dish, Place in oven at 350 degrees 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,