Another simple way to take this with you to your next potluck is by putting it in the crock pot. Assemble it just as you would to put in the oven, but leave off the remaining cheese and bacon until you are ready to walk out the door. About ten to twenty minutes before serving time, you can add the final toppings and let it warm up until the cheese is completely melted. Now you don’t have to worry about how you are going to transport that awkward baking dish. Your crock pot is much easier to take with you. Check out what they are saying about this recipe over at Recipe Lion:
“Great recipe for a potluck or as a side dish for a large party! For vegetarians, skip the bacon bits and add some yummy veggies like broccoli.”
Not only is this recipe super tasty, it’s also very versatile. Don’t be afraid to swap out ingredients and make it your own!
Ingredients
2 1/2 – 3 lb of medium potatoes, peeled and cut into 1-inch chunks
1 cup evaporated low fat milk
1/2 cup light Daisy sour cream
1 teaspoon salt
1/2 teaspoon McCormick’s ground black pepper
2 cups (8-oz. pkg.) Kraft shredded 2% cheddar cheese, divided
6 slices bacon, cooked and crumbled, divided (I used 8 slices cuz I love bacon)
Sliced green onions
Instructions
Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
Preheat oven to 350° F. Grease 3-quart casserole dish.
In a large bowl, combine potatoes, evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.
Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Try it with your own blend of favorite cheeses.
Thanks again to Recipe Lion for this new spin on a classic potato recipe.