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2-1/2 lb. (1.1 kg) Yukon gold potatoes (about 6), peeled, cut into 1-inch chunks
2 Tbsp. non-hydrogenated margarine
1 cup sour cream, divided
1/2 cup chopped fresh chives, divided
1 pkg. (79 g) fully cooked bacon pieces, divided
1 cup Cracker Barrel Shredded Double Cheddar Cheese
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How do I make it ?
Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Return potatoes to pan. Add margarine and 2/3 cup sour cream; mash until potatoes are smooth. Stir in 2/3 each of the chives and bacon.
Spread into 13x9-inch baking dish sprayed with cooking spray. Cool to room temperature; cover. Refrigerate up to 24 hours. Remove from refrigerator 20 min. before baking.
Heat oven to 400ºF. Bake potatoes, covered, 20 to 25 min. or until heated through. Sprinkle with cheese; bake, uncovered, 3 to 5 min. or until melted. Serve topped with remaining sour cream, chives and bacon.
Kraft Kitchen Tips!
Serve with roast turkey, chicken or beef.
To bake immediately after mashing, bake (uncovered) in 400ºF oven 10 min. or until heated through. Sprinkle with cheese; bake 3 to 5 min. or until melted. Serve topped with remaining ingredients as directed.
Calories From Fat
% Daily Value
Total fat 7 g
Saturated fat 3.5 g
Cholesterol 15 mg
Sodium 220 mg
Total carbohydrate 15 g
Dietary fibre 1 g
Sugars 0 g
Protein 6 g
14 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.