Prep Time: 25 mins Cook time: 55 mins Servings: 12
4 lbs Red Potatoes, cut into quarters
1/4 cup Milk
1/2 cup Sour Cream
1 tsp Better Than Buillon Chicken Base
1/2 tsp Garlic Salt
1/2 tsp Garlic Powder
1/4 cup Butter (Softened)
1 tsp Salt
1/2 tsp Pepper
15 slices Bacon, cooked and crumbled (Divided)
3 Green Onions, chopped
2 cups Cache Valley Creamery Cheddar Cheese, Freshly grated (Divided)
When time is up, remove from oven and evenly sprinkle the top of the casserole the remaining cheddar cheese and crumbled bacon . Return casserole to oven and bake for 5 more minutes, until cheese is melted. Remove the casserole from the oven.
Sprinkle green onions on top of the casserole and serve immediately.