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8 to 10 russet potatoes medium, peeled
Salt
1 8-ounce package cream cheese softened
2/3 cup sour cream
1/2 cup green onions minced
8 slices bacon fried crisp and crumbled
Salt and freshly ground pepper
2 tablespoons butter or margarine, melted
2 tablespoons parsley minced fresh
In a large saucepan cook potatoes in boiling salted water until tender. Drain. Over low heat shake pan to dry potatoes. Keep warm.
Preheat oven to 375° F. Heavily butter a 2 1/2 -quart casserole. In a large mixer bowl beat together cream cheese and sour cream until smooth. While beating add potatoes, one at a time. Add green onions, bacon and salt and pepper to taste; mix well. Pour into dish.*
Drizzle with butter or margarine. Bake for 20 to 25 minutes or until heated through.
Serve hot, sprinkled with parsley.
* Casserole Potatoes can be prepared to this point and refrigerated. Bake for 30 to 40 minutes.
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