Prep Time 20 min
Cook Time 40 Min
Servings 8 servings
Difficulty Easy

Ingredients

  • 1 1/2 lbs. small russet potatoes
  • 3 tsps. salt
  • Crisco® Original No-Stick Cooking Spray
  • 3 tbsps. Crisco® Butter Flavor All-Vegetable Shortening
  • 2 tbsps. all-purpose flour
  • 1 1/4 cups milk
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1 cup sour cream
  • 2 cups shredded Cheddar cheese
  • 3 tbsps. sliced fresh chives
  • 4 strips bacon

Directions

  • Step 1

    CUT potatoes into 1-inch pieces. Place in large saucepan. Cover potatoes with water. Add 2 teaspoons salt. Bring to a boil over high heat. Reduce heat and simmer 15 minutes or just until potatoes are fork-tender.

  • Step 2

    HEAT oven to 350°F. Coat 2-quart shallow baking dish or 9-inch square baking pan with no-stick cooking spray.

  • Step 3

    MELT shortening in medium saucepan over medium heat. Whisk in flour. Gradually whisk in milk. Add pepper, garlic powder and remaining 1 teaspoon salt. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 1 cup cheese and 2 tablespoons chives.

  • Step 4

    DRAIN potatoes. Place in baking dish. Pour sauce evenly over potatoes. Top with remaining cheese and bacon.

  • Step 5

    BAKE 20 to 25 minutes or until bubbly and golden brown. Let stand 10 minutes before serving. Sprinkle with remaining chives.

Serving size
(1/8 of recipe)

  • Calories 310
  • Calories from Fat190g
  • Total Fat 21g
  • Saturated Fat 11g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 50mg
  • Sodium 1180mg
  • Potassium 0mg
  • Total Carbohydrates 18g
  • Dietary Fiber 2g
  • Sugars 3g
  • Protein 12g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet