Ingredients
| 2 | cups shredded cheddar cheese |
| 6 | strips HORMEL® BLACK LABEL® jalapeno bacon, cooked and chopped |
| ½ | cup chopped green onion |
| 3 | pounds russet potatoes, peeled and diced |
| 1 | tablespoon HERB-OX® chicken flavored bouillon granules |
| 1 | fluid ounce sour cream |
| ¼ | cup butter, cubed |
| 1 | (4-ounce) can LA VICTORIA® diced green chilies, drained |
Directions
Heat oven to 350°F. In bowl, combine cheese, chopped bacon and green onion. Reserve ¾ cup.
In large stock pot, place potatoes. Add enough cold water to cover. Add bouillon. Bring to a boil and cook 20 minutes or until tender. Drain.
In saucepot, combine sour cream, butter and green chilies. Bring to a simmer. Add potatoes. With electric hand mixer on low speed, beat potatoes. Add cheese mixture. Beat until smooth. Place in 12-inch cast iron skillet. Top with reserved 3/4 cup cheese mixture. Bake 8 to 10 minutes or until cheese is golden brown. Serves 8.
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