Casserole Potatoes

• 8 to 10 medium Russet potatoes
• 1 (8 oz.) pkg. cream cheese, softened
• 2/3 c. dairy sour cream
• 1/2 c. minced green onions
• 8 slices crisp fried bacon, finely diced
• salt and pepper to taste
• 2 Tbsp. butter or margarine, melted
• 2 Tbsp. finely minced fresh parsley

1. Peel and boil potatoes in salted water until tender.
2. Drain and return pan to low heat, shaking to dry potatoes.
3. Cream together cream cheese and sour cream with electric mixer.
4. Add hot potatoes 1 at a time to cream mixture and continue beating.
5. Add green onions, diced bacon, salt and pepper to taste.
6. Put in well-buttered ovenproof casserole.
7. Drizzle 2 tablespoons melted butter or margarine over top.
8. Bake in 375u0b0 oven for 20 to 25 minutes or until hot through.
9. Remove and sprinkle with finely minced parsley before serving.

potatoes, cream cheese, dairy sour cream, green onions, crisp fried bacon, salt, butter, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=821659 (may not work)