Avocados that have been cut into slices and deep-fried till golden brown. Wow, wow!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 baking potatoes, peeled and cut into 2-inch pieces
- 1 teaspoon milk, or as needed
- 8 slices bacon strips, cooked and crumbled
- 2 cups shredded Colby-Monterey Jack cheese
- ½ bunch green onions, chopped, or to taste
- ½ cup sour cream
- ¼ cup butter, softened
- 2 cloves garlic, pressed
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain.
- Mash potatoes in a large bowl using an electric mixer; pour in milk to make creamier. Stir in bacon, Colby-Monterey Jack cheese, green onions, sour cream, butter, garlic, salt, and pepper.
- You can substitute margarine for butter, if desired.
Nutrition Facts
| Calories | 406 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 15 g |
| Sodium | 1035 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written and these turned out really good. I do think you could cut back on the amount of cheese and bacon so that the potato remains the star. Next time I’ll only use 1 1/2 cups of cheese and 6 slices of bacon. Regardless, this is a good recipe!