2 pound red potatoes, washed and diced
1 cup sour cream
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded mild cheddar cheese
1 (8 ounce) package shredded Colby jack cheese
1 teaspoon kosher salt
1 teaspoon black pepper
1 scallion, chopped
Preheat oven 400°F.
In a large mixing bowl combine sour cream, cream cheese, cheddar cheese, salt and pepper. Stir until well combined. Add potatoes and ¾ of chopped bacon. Mix until well combined.
Pour into a greased (6"x10") baking dish. Cover with aluminum foil and bake for 60-75 minutes, until potatoes are fork tender. Remove from oven. Stir. Sprinkle Colby Jack cheese over top and bake 15 minutes uncovered.
Sprinkle casserole with reserved bacon and scallions. Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
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