4 large baking potatoes, peeled and cut into 2 inch pieces
2 cups shredded Colby Monterey Jack cheese
6 to 8 bacon slices, cooked and crumbled
4 green onions, chopped
2 garlic cloves, pressed
1/2 cup sour cream
1/4 cup butter or margarine, softened
1 1/2 teaspoons salt
1/2 teaspoon pepper
Combine potatoes and water to cover in a large Dutch oven; bring to a boil and cook 25 minutes or until tender. Drain. Mash potatoes with a fork or potato masher; stir in cheese and remaining ingredients. Serve immediately. Makes 6 to 8 servings.
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