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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I found this in my TOH cookbook and it has become a go-to side dish especially when I need to use up some red potatos! I have subed lowfat sour cream and mayo with satisfactory results. It's also great to throw together early in the day and refrigerate until needed. Ingredients:
2 1/2 lbs red potatoes, cooked and cubed |
1/2 lb bacon, cooked and crumbled |
2 cups cubed cheddar cheese |
2 cups shredded sharp cheddar cheese |
1 large onion, finely chopped |
1 cup mayonnaise |
1 cup sour cream |
1 tablespoon minced chives |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In large bowl combine potatoes and bacon.
2. Mix together all other ingredients and toss gently with potatoes and bacon.
3. Transfer to a greased 9x13 pan and bake, uncovered at 325 for 50-60 minutes, until bubbly and lightly browned.
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