Crumbled bacon, fresh chives and two kinds of cheese make these smashed Yukon gold potatoes creamy, delicious and super flavorful.
What You Need
Original recipe yields 10 servings
2 lb. Yukon gold potato es (about 6), peeled, quartered
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/2 cup milk
6 slices OSCAR MAYER Bacon, cooked, crumbled
2 Tbsp. chopped fresh chives
1/2 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain.
Return potatoes to pan; mash lightly with cream cheese and milk. Stir in bacon and chives. Spoon into serving bowl.
Top with cheese.
Substitute 1/2 cup OSCAR MAYER Real Bacon Bits for the sliced bacon.
Substitute 2 tsp. freeze dried chives for the fresh chives.
Prepare as directed, reserving the shredded cheese for later use. Spoon into 1-1/2-qt. casserole sprayed with cooking spray. Refrigerate up to 24 hours. When ready to serve, bake (uncovered) in 350°F oven 1 hour or until heated through. Top with shredded cheese.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.