Print Friendly, PDF & Email


  • 4 pounds russet potatoes, mostly peeled and chopped into cubes
  • 4 cloves garlic, mashed
  • 5 Tbls butter
  • 1 cup sour cream
  • 1/2 – 1 cup heavy cream or milk (amount depends on how creamy you like it)
  • 2 cups shredded cheddar cheese
  • 1 package Jones Dairy Cherrywood Smoked Bacon, cooked and crumbled
  • 1 Tbls salt (approximately, adjust to taste)
  • 1 tsp black pepper
  • 1/4 cup green onions, finely chopped


  1. Add potatoes and garlic to a large pot. Fill with water, so the potatoes are completely covered. Bring to a boil, and cook for 15-20 minutes, until the potatoes are fork tender. Drain.
  2. Preheat oven to 350 degrees.
  3. Mash potatoes. Sir in butter, sour cream, and heavy cream. Mash further if necessary to get to your desired consistency. Season with salt and pepper. Stir in 1 1/2 cups cheese, and bacon (reserve some for the topping).
  4. Pour into 13×9 in baking dish. Sprinkle with remaining cheese and reserved bacon. Bake for 20-25 minutes until hot and cheese is melted.
  5. Sprinkle with green onions before serving.

Source: Allrecipes.com

Strawberry Fluff Salad

Slow Cooker Creamy Bacon Corn Chowder