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Ingredients

• 4 red potatoes (I always use reds because I think they have more moisture than russets and mash up better)
• ½ cup butter (2 tablespoons per potato)
• ½ cup sour cream (2 tablespoons per potato)
• ¼ cup cream cheese (1 tablespoon per potato)
• ¼ cup chopped fresh chives (1 tablespoon per potato)
• ½ cup grated cheddar cheese or cheese of your choice (2 tablespoons per potato)
• 1 teaspoon salt (¼ teaspoon per potato)
• 1 teaspoon garlic powder (¼ teaspoon per potato)
• 1/8 teaspoon dry mustard (just a dash per potato)
• A bit of half-and-half to thin the filling if it is too thick, but I rarely have ever needed this addition
• 8 slices bacon, fried crispy, drained well on some paper toweling, crumbled finely (2 slices per potato)
• additional grated cheese for topping

Description

This Is The Way My Girls Like Their Potatoes - I Like Doing Them This Way, Too, Because I Can Make Lots Of Extra To Freeze Or Use In Lunches. I Also Like That I Can Prepare Them The Day Or Morning Ahead, And They’re Ready To Go In The Oven (or On The G

Group Recipes