Festive Loaded Mashed Potatoes
From the December/January 2015 issue of Eat Drink Mississippi
2-1/2 cups water
3 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups milk
2-2/3 cups Hungry Jack Mashed Potato Flakes
1 cup sour cream
1-1/2 cups shredded cheddar cheese
6 strips bacon, cooked and crumbled
3/4 cup diced red bell pepper or jarred roasted red bell pepper, drained and diced
1/2 cup sliced green onion
Heat oven to 350 degrees F. Lightly grease or coat with cooking spray a 9x9-inch or 2-quart baking dish.
Heat water, butter, salt, and pepper until simmering in large saucepan. Remove pan from heat.
Stir in the milk and potato flakes until blended. Let stand 1 minute. Stir in sour cream.
Spread half the potatoes in prepared baking dish. Top with cheddar cheese and bacon. Spread remaining potatoes on top, and sprinkle with red pepper and green onion.
Cover and bake until heated through, about 25-30 minutes.