Ingredients
2 whole garlic bulbs1 tablespoon canola oil8 bacon strips3 green onions, chopped4 pounds small red potatoes2 cups sour cream1-1/2 cups shredded cheddar cheese, divided1/3 cup butter, softened1/4 cup 2% milk1/2 teaspoon salt1/4 teaspoon pepperMinced chives, optional
Preparation
Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil.
Bake at 425° for 30-35 minutes or until softened. Cool for 10 minutes.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, cook onions in reserved drippings for 2 minutes or until tender; set aside. Crumble bacon.
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and transfer to a large bowl.
Mash potatoes. Squeeze softened garlic over top. Stir in the bacon, onions with drippings, sour cream, 1 cup cheese, butter, milk, salt and pepper; combine. Spoon mixture into a greased 13x9-in. baking dish; top with remaining cheese.
Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Garnish with chives if desired.
