Bacon and Cheddar Pancakes
INGREDIENTS:
1 1/2 lb Potatoes; unpeeled,
-quartered
1/2 c Miracle Whip-regular or lite
1/2 c Milk
6 sl Oscar Mayer Bacon; crisply
-cooked, crumbled
1/4 ts Garlic powder OR 3 cloves
-garlic; minced, (up to 1/2)
Salt and pepper
1 c Kraft shredded Mild Cheddar
-Cheese
1 1/2 lb Potatoes; unpeeled,
-quartered
1/2 c Miracle Whip-regular or lite
1/2 c Milk
6 sl Oscar Mayer Bacon; crisply
-cooked, crumbled
1/4 ts Garlic powder OR 3 cloves
-garlic; minced, (up to 1/2)
Salt and pepper
1 c Kraft shredded Mild Cheddar
-Cheese
Cover potatoes with water in large saucepan. Bring to boil; reduce heat to medium. Cook 20 minutes or until tender. Drain. Mash potatoes . Add dressing, milk, bacon, and garlic powder; beat until fluffy. Season to taste with salt and pepper. Stir in cheese. Garnish with fresh thyme if desired. Makes 4 servings
TWICE BAKED POTATOES: cut 4 baked potatoes in half lengthwise; scoop out the centers leaving 1/4 inch shell. Mash potatoes as directed above; spoon into shells. Bake at 325 for 15 to 20 minutes.
TWICE BAKED POTATOES: cut 4 baked potatoes in half lengthwise; scoop out the centers leaving 1/4 inch shell. Mash potatoes as directed above; spoon into shells. Bake at 325 for 15 to 20 minutes.