(www.tasteofhome.com)
Ingredients
- 16 small red potatoes
- ½ cup 2% or low fat milk
- ¼ cup butter, cubed
- ½ teaspoon pepper
- 1/8 teaspoon salt
- 1½ cups shredded cheddar cheese, divided
- ½ cup crumbled cooked bacon or macon
- 1 cup sour cream
- 2 tablespoons chopped fresh chives
Method
Preheat oven to 180°C.
Place potatoes in a stockpot and add water to cover. Bring to a boil.
Reduce heat and cook uncovered, until tender, 15-20 minutes. Drain and return to pot.
Mash potatoes, gradually adding milk, butter, pepper and salt.
Spread into a greased baking dish; sprinkle with 1 cup cheese and bacon/macon.
Add dollops of sour cream and sprinkle with chives and remaining cheese.
Bake, uncovered until heated through and cheese is melted about 20-25 minutes.