- Portion size 60 servings
- 5 baking potatoes (3 lb/1.5 kg)peeled
- 2 tablespoons butter melted
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 6 bacon
- 3/4 cups sour cream
- 2 tablespoons chopped chives
- 2 tablespoons chopped green onions
Preheat oven to 500°F (260°C).
In large pot of boiling salted water, cook potatoes, covered, for 10 minutes. Drain and let cool. Grate potatoes coarsely into large bowl. Add butter, salt and pepper; toss to combine.
Line 15-x10-inch (40 x 25 cm) rimmed baking sheet with parchment paper; firmly press mixture evenly into pan. Bake in bottom third of oven for 45 minutes or until golden on top and bottom. Let cool on rack.
Meanwhile, in skillet, cook bacon over medium-high heat for about 5 minutes or until crisp. Drain on paper towels; let cool. Crumble.
In small bowl, stir together sour cream and chopped chives. Cut r? into 1-1/2-inch (4 cm) square pieces; top each with 1 teaspoon (5 mL) sour cream mixture and sprinkle with crumbled bacon.