Loaded Garlic Smashed Potatoes
(From: Southern Living Recipes)


2 medium garlic bulbs

1 tablespoon olive oil

6 bacon slices

1 bunch green onions, chopped

4 pounds red potatoes

1 (16-ounce) container sour cream

1-1/2 cups (6 ounces) shredded Cheddar cheese, divided

1/3 cup butter or margarine, softened

1/4 cup milk

1/2 teaspoon salt

1/4 teaspoon white pepper

Garnish: chopped fresh chives


Cut off pointed end of garlic bulbs; place garlic on piece of aluminum foil and drizzle with oil. Fold foil to seal.

Bake garlic at 425 degrees for 30 minutes; cool; squeeze pulp fromm garlic and set aside.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon and return to skillet; add green onions. Cook 1 minute or until green onions are tender; set aside.

Peel half the potatoes; cut into 1/4-inch pieces. Cut remaining unpeeled potatoes into 1/4-inch pieces.

Cook potatoes in Dutch oven in boiling salted water for 25 to 30 minutes or until tender; drain and place in a large bowl.

Add roasted garlic pulp, bacon mixture, sour cream, 1 cup cheese, and next 4 ingredients; mash with a potato masher until blended. Spoon potato mixture into a lightly greased 13 x 9-inch baking dish; top with remaining 1/2 cup cheese.

Bake at 350 degrees for 10 minutes or until cheese melts.

Garnish, if desired, with chives.

Makes 8 to 10 servings.