Ingredients
10
10 servings
- •60 butter crackers
- •1 egg
- •3 tablespoons unsalted butter, melted
- •4 russet potatoes, peeled and boiled
- •1 tablespoon unsalted butter
- •1 ¼ cups sour cream, divided
- •½ cup milk
- •1 ½ teaspoons salt
- •1 teaspoon pepper
- •2 cups shredded cheddar cheese
- •11 strips bacon, cooked and chopped
- •½ cup green onion, chopped
Instructions
- Preheat oven to 350°F (180°C).
- Place butter crackers in a food processor and blend until they are a fine, sandy texture. Transfer to a small mixing bowl.
- Add egg and melted butter to the crumbled crackers. Stir until crumbs become a clumpy, wet sand texture. Place the cracker mixture in the base of a 9-inch (23-inch) pie dish to create the crust.
- Use a measuring cup to smooth the surface. Once the surface is smooth, use a fork to prick the base and sides of the crust.
- Bake for 10 minutes. Remove from oven and let cool for 10 minutes.
- Mash russet potatoes in a large mixing bowl. Once thoroughly mashed, add butter, ¼ cup(60 gram) sour cream, milk, salt and pepper and mix together with large spoon or spatula.
- Spread half of the mashed potatoes over the cooled cracker crust, about ¼-inch in thickness.
- Cover mashed potatoes with a layer of cheddar cheese, making sure to save some for the top.
- Spread the other half of mashed potatoes over the cheese layer. Sprinkle bacon bits and remaining cheese over the top.
- Bake for 20 minutes.
- Serve with sour cream and green onions.
- Enjoy!
Nutritional Facts
Per 10 servings
- Calories: 697
- Carbohydrate: 37g
- Fat: 46g
- Fiber: 2g
- Protein: 31g
- Sugar: 4g
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