Ingredients
4 to 5 medium potatoes
1 c. sour cream
3 c. chopped green onions (greens included)
2 Tbsp. real bacon bits
2 Tbsp. oleo
Velveeta cheese
salt and pepper to taste
Method
Sources
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Peel and quarter potatoes. Boil until ready to mash. Drain water and add oleo, salt and pepper. Mash potatoes. Add sour cream, onions and bacon bits. Mix well. Place slices of Velveeta cheese in bottom of 8 x 10-inch baking dish. Spread potato mixture on top of cheese. Place 4 to 6 slices of cheese on top of potatoes. Bake, uncovered, at 350° until cheese melts.