These potatoes are just luscious and my family especially loves them now that I always include BACON in the topping. I typically serve this dish alongside a piece of grilled protein, and with my guys, that would likely be a big, juicy pork chop or a savory flat-iron. Please know that I do try to include vegetables as part of that meal, but they often remain on the plate, cold and lonely; it’s all about the meat and taters at my house!
5 lbs. Yukon gold potatoes, no need to peel, simmered in a pot of chicken broth until fork-tender, very well drained
1 pkg. Rabbit Creek Products Jalapeño Bacon Cheddar Dip Mix (Available at www.RabbitCreekGourmet.com and many retail stores across the U.S.; visit their website to find a location near you.)
2 cups sour cream
1 stick (1/2 cup) butter, melted
3 eggs, beaten
1 Tbs. freshly grated horseradish (available in the refrigerated section of your favorite grocer, typically near the dairy, cheese and specialty deli meats)
3 cups shredded sharp cheddar cheese, divided use
1 cup cornflakes, crushed, mixed with 1 Tbs. melted butter
3-4 slices cooked bacon, crumbled
Mash potatoes well. In a small bowl, combine dip mix with sour cream, butter, eggs, horseradish, and 2 cups cheese: add to mashed potatoes and combine well. Season to taste with salt and pepper. Place mixture into a buttered casserole dish or cast iron skillet and top with remaining cup of cheese; top cheese with corn flake mixture, then sprinkle bacon over all. Bake, uncovered, in preheated 350 degree F. oven for 20-25 minutes, or until hot throughout and top is golden brown.
Now You’re Cookin’
Here are a few of my favorite recipes that pair well with these potatoes: