- Servings: 16
- Prep Time: 30 mins
- Cook Time: 1 hr
- Total Time: 1 hr 30 mins
|4 lb||White or Yukon Gold Potatoes, about 10, peeled, cubed|
|1 cup||Breakstone's Sour Cream|
|½ cup||Philadelphia 1/3 Less Fat Than Cream Cheese|
|2 tsp||Onion Powder|
|1 slice||Oscar Mayer Bacon, cooked, crumbled|
|2||Green Onions, sliced|
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.
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.
HEAT oven to 350 degrees F. Bake potatoes 1 hour or until heated through. Sprinkle with bacon and onions.