One of our favorite Thanksgiving side dish recipes is this one….what’s not to love about potatoes baked twice and covered in cheese, sour cream, butter, and bacon?!

Ingredients:

• 6-8 small potatoes, I used Idaho
• 1/2 cup butter, melted
• 1 cup sour cream
• 8-10 slices of bacon, cooked and crumbled
• 8 oz of shredded cheese (I used half monterey jack and half sharp cheddar)
• 1/4 cup milk
• salt and pepper to taste

Directions:

1. Wash the potatoes and dry them.
2. Bake the potatoes until soft.
3. Let potatoes cool and then cut them into small one inch cubes.
4. Toss the potatoes with the sour cream .
5. Pour the butter over the sour cream potatoes.
6. Grease a 9 by 13 pan and pour the potatoes in.
7. Salt and pepper as desired.
8. Sprinkle the shredded cheese on top. Slightly mix the cheese into the potatoes.
9. Pour the milk over the potatoes and then top with the bacon crumbles.
10. Cover with foil and bake at 450 for 20-25 minutes.