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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
8 ounce(s) block sharp cheddar cheese - grated |
1/2 cup(s) butter |
12 ounce(s) carton of sour cream |
1.5 pound(s) cooked bacon, julienned |
2 teaspoon(s) freshly ground black pepper |
2 heads garlic |
6 pound(s) idaho potatos - peeled and quartered |
salt |
Directions:
1. Preheat oven to 350 degrees F.
2. Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside.
3. In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.
4. Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, pepper, butter, garlic and sour cream. With a spatula stir in cheese and bacon. Add more salt and pepper, if necessary. Serve immediately.
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