4 lb. baking potatoes (about 10), peeled, cubed
1 cup BREAKSTONE’S Reduced Fat Sour Cream
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 tsp. onion powder
1 slice OSCAR MAYER Bacon, cooked, crumbled
2 green onions, sliced
Cook potatoes in large saucepan of boiling water 10 to 15 min. or until tender; drain. Place potatoes in large bowl. Add sour cream, reduced-fat 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.
Assemble recipe as directed but do not sprinkle with bacon and onions; cover with heavy-duty foil. Freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake, covered, 1 hour or until heated through, uncovering the last 10 min. Sprinkle with bacon and onions.
Use any savory flavor of PHILADELPHIA Cream Cheese Spread to season the potatoes. Or, roast fresh garlic and add to the potatoes for creamy garlic mashed potatoes.
Sprinkle baked casserole with OSCAR MAYER Real Bacon Bits, chopped chives and/or KRAFT Grated Parmesan Cheese instead of the suggested toppings.