Ingredients

The following ingredients have 4 Servings
  • 2 1/4 gold Yukon potatoes (peeled and cooked)
  • 12 oz light cream cheese spread
  • 1/2 cup light sour cream
  • salt and pepper to taste
  • 1/2 tsp garlic powder
  • 1 1/3 cup shredded sharp cheddar cheese
  • 4 slices smoked bacon (cooked and chopped) (I used cooked turkey bacon)
  • 3-4 tbsp chopped green onions
  • 4-8 eggs (optional)

Instruction

  • Preheat oven to 425 F.
  • Either wash and cook peeled potatoes in a pot filled with cold water for about 15 minutes or until potatoes are soft or, alternatively, use potato mix (which shaves off 2/3 of the  time required).
  • If using potatoes, after they are fully cooked, drain and mash well while they are still hot/warm. 
  • If using potato mix (2 cups), follow instructions on the package, adding boiling water, salt, butter, and milk in the amounts stated on the package. 
  • Mix either mashed potatoes or cooked potato mixture with cream cheese, sour cream, seasonings to taste, garlic powder, 1 cup cheddar, 3 slices of cooked chopped bacon, and most of chopped green onions. Stir well until obtaining a homogeneous mixture. 
  • Spoon into a well greased 8- to 9-inch cast iron skillet. Bake on the middle rack for about 20 minutes. NOTE: If serving for breakfast, make 4 to 8 wells on top of the potato mixture and break one egg into each well before baking. 
  • Remove from the oven and preheat broiler. Meanwhile, top baked potato mixture with remaining 1/3 cup cheddar cheese and 1 slice chopped cooked bacon.
  • Broil on top rack of the oven (about 5 inches away from broiler/heat) for 1-2 minutes or until cheese is melted. 
  • Serve immediately, accompanied by toast, bruschetta, mini sweet peppers or jalapeno halves, or as a side for meats. Enjoy!