INGREDIENTS
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4 medium to large russet potatoes
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1 cup fresh shredded mozzarella*
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1/2 cup evaporated milk
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1/4 cup butter
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1/2-1 teaspoon garlic powder (I use a full teaspoon)
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1 teaspoon salt
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1/2 teaspoon pepper
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4 strips crumbled crispy cooked bacon, optional
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