Ingredients
6 servings
4 large russet potatoes
6 strips bacon
4 green onions, chopped
4 oz cream cheese, softened
4 oz sour cream
1 envelope dry hidden valley ranch dressing
1/2 small onion, diced
1 stick butter, softened
1 8 oz bag shredded Colby jack cheese
1 cup habanero or pepper jack cheese
1/4 block Velveeta, diced
1/2 cup milk
1/2 cup heavy cream
1 salt and pepper to taste
How To Make It
Preheat oven to 350°F.
Cook bacon then set aside and crumble when cool.
In large pot boil potatoes till fork tender. drain then add back to pot with salt & pepper to taste. along with Velveeta and butter to let the hot potatoes start melting them.
In the bowl combine sour cream, cream cheese, ranch packet, onion, milk, and cream stir to combine well then pour over potatoes. Using masher mash potatoes and leave chunky(can mash till smoother like mash potatoes if you don’t like chunks).
Next, add in half the crumbled bacon, half the chopped green onion and 1/2 bag of cheese, milk and cream stir to combine well.
Place potatoes into a casserole dish sprayed with Pam. bake for 30 minutes uncovered. Then remove from oven and top with remaining cheese, bacon and green onions. Bake for another 5-10 minutes.
