Prep Time: 30 min Total Time: 1 hr 30 min Makes: 17 servings
What You Need:
COOK potatoes in large saucepan of boiling water 10 to 15 min. or until tender; drain. Place potatoes in large bowl. Add sour cream, cream cheese and onion powder; mash until creamy.
SPOON into lightly greased 2-qt. casserole; cover with plastic wrap. Refrigerate up to 2 days. Remove from refrigerator 30 min. before baking. Discard plastic wrap.
HEAT oven to 350°F. Bake potatoes 1 hour or until heated through. Sprinkle with bacon and onions.