Yield: 12 Servings
|6 larges||Russet potatoes (about 4 pounds)|
|1 cup||Sour cream|
|¼ cup||Butter or margarine|
|8 slices||Crisply cooked bacon, crumbled|
|2 tablespoons||Chopped fresh chives, plus 1 teaspoon|
|3 cups||Sargento Classic Supreme Shredded Mozzarella Cheese|
|½ cup||Sargento Fancy Supreme Shredded Swiss Cheese|
Peel and quarter potatoes. Cook in boiling water until fork tender, about 25 minutes. Drain well and return to same pan. Add sour cream and butter.
Mash well with potato masher or electric mixer. Stir in bacon and 2 tablespoons chives. Add Mozzarella cheese; mix well. Spoon into lightly greased 3-quart casserole dish. Sprinkle Swiss cheese evenly over potatoes.
Bake at 350°F 20 to 25 minutes or until cheese is lightly browned and potatoes are heated through. Sprinkle with remaining chives.
Source: Park Avenue Restaurant - NYC Nutrition Information Per Serving: Calories 311 Protein 13 g. Carbohydrate 26 g. Fat 18 g. Cholesterol 44 mg. Sodium 290 mg. Calcium 266 mg.
Downloaded from , Recipes of America, Milwaukee PBS
MCBuster formatted by Gail Shermeyer <4paws@...> on Mar 25, 1997 Recipe by: , Recipes of America Posted to MC-Recipe Digest V1 #558 by 4paws@... (Shermeyer-Gail) on Apr 08, 1997