LOADED MASHED POTATO BAKE
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/4 cup milk
- 1/2 tsp garlic powder
- 1/2 cup light sour cream
- 1 tsp onion powder
- 8 slices bacon
- 9-10 medium potatoes
- 2 cups cheddar cheese shredded
- 8 oz light cream cheese
- 1/2 cup i can't believe it's not butter! softened
- 2-3 tbls chives chopped
- Carbohydrate 34.8873769675229 g
- Cholesterol 596.268424825776 mg
- Fat 240.176322547663 g
- Fiber 0.140737494587898 g
- Protein 119.377295912253 g
- Saturated Fat 120.562895015906 g
- Serving Size 1 1 Recipe (887g)
- Sodium 4662.7977583576 mg
- Sugar 34.746639472935 g
- Trans Fat 20.1757092427014 g
- Calories 2783 calories
Bake bacon and chop into small pieces. Peel and cube potatoes. Place potatoes in a large pot and fill with cold water. Bring to a boil, reduce heat, and let simmer for 15 minutes or until the potatoes are tender. Drain the water and return potatoes to pot. Mash potatoes with I Can't Believe It's Not Butter, cream cheese, sour cream, milk, onion powder and garlic powder. Stir in 1 cup of cheese and 2/3 of the chopped bacon. Spray a 9 in x 13 in baking dish with non-stick spray and transfer mashed potatoes to the dish. Sprinkle with remaining cheese and bacon. Place dish in a preheated oven and bake for 15 minutes until cheese is melted and the potatoes are heated through. Sprinkle with chopped chives before serving. If preparing in advance, cover with plastic wrap and stick in the refrigerator. Removed 30 minutes before baking. Bake for 45 minutes at 350 degrees or until heated through. Sprinkle with chopped chives before serving.
