Drive �em Wild Potatoes
6 large russet potatoes (about 4 pounds)
1 Cup Sour Cream
� cup butter or magarine
8 slices bacon, crisply cooked and crumbled
3 tablespoons chopped fresh chives, divided
3 cups Shredded mozzarella cheese
� cup Shredded Cheddar or Swiss Cheese
Peel and quarter potatoes. Cook in boiling water about 25 minutes or until fork tender. Drain well and return to same pan. Add sour cream and butter. Mash well with potato masher or electric mixer. Stir in bacon and 2 tablespoons chives. Add Mozzarella cheese; mix well. Spoon into lightly greased 3-quart casserole. Sprinkle Cheddar or Swiss cheese evenly over potatoes. Bake at 350F 20-25 minutes or until cheese is lightly browned and potatoes are heated through. Sprinkle with remaining 1 tablespoon chives.
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