Leftover mashed potatoes work wonderfully in this recipe.
Recipe information
Yield
serves 6
Ingredients
2 cups mashed potatoes
1/2 cup sour cream
House Seasoning (see page 325) to taste
1 small onion, sliced thin
1 small bell pepper, sliced thin
8 tablespoons (1 stick) butter
1 1/2 cups grated Cheddar cheese
4 medium potatoes, cooked
6 slices bacon, cooked crisp
Preparation
Preheat oven to 350 degrees. Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. (Each time you add a layer, sprinkle on a little House Seasoning.) Sauté onion and bell pepper in butter; evenly layer over top of sour cream. Next, layer with 1/2 cup Cheddar cheese. Slice potatoes and layer over cheese until top is completely covered with potatoes. Finally, top with remaining 1 cup cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.
