Ingredients

The following ingredients have 12 Servings
  • 6 pound(s) yukon gold potatoes, ( cut into eights)
  • 1/2 -1 tablespoon(s) kosher salt(added to pot of potatoes while cooking)
  • 2 package(s) 3 oz each real bacon bits
  • 2 bunch(es) green onions, chopped fine
  • 1 cup(s) shredded swiss cheese or mozzarella
  • 12 ounce(s) shredded sharp cheddar cheese
  • 8 ounce(s) mild shredded cheddar cheese
  • 4-5 slice(s) american cheese, cut into triangles for garnish
  • 2 cup(s) sour cream ( i prefer daisy brand)
  • 1 stick(s) butter, softened to room temperature
  • 2 teaspoon(s) granulated garlic powder
  • 1 1/2 teaspoon(s) granulated onion powder
  • 1 1/2 teaspoon(s) coarse ground black pepper
  • 2 cup(s) french fried onion rings
  • - additional salt if needed according to taste
  • - additional green onions & shredded cheese for garnish

Instruction

  • Preheat oven to 350 degrees F. Wash & cut potatoes into eights and add to a large pot. Fill with cold water, add kosher salt. Place on stove over medium heat, bring to a boil, and cook till tender, or when knife inserted into potatoes it is released easily.
  • Drain Potatoes into colander, then pour potatoes back into large pot, and place over low heat to dry out excess water. Remove from heat.
  • Add to an even larger bowl and proceed to partially mash with potato masher, leaving some pieces in chunks.
  • Add pepper, garlic powder, onion powder, butter, chopped green onions, and blend somewhat, then add most of shredded cheese, sour cream & stir to combine together. If you want them to be creamier, add a little heavy whipping cream till potatoes reaches the texture you are looking for.
  • Spray a 9X15 X2 inch casserole dish with non stick cooking spray. Add potatoes, then garnish top with american cheese triangles and shredded cheese, & green onions if desired, then bake in preheated 350 degree F. oven for 30 minutes or until hot & bubbly. Serve while potatoes are still hot.