| 2 | boxes (4.6 oz each) Betty Crocker® julienne potatoes or 2 boxes (4.9 oz each) Betty Crocker® au gratin potatoes |
| 3 | cups boiling water |
| 1 1/2 | cups sour cream |
| 1 | cup milk |
| 1/4 | cup margarine or butter, cut up |
| 1/2 | cup chopped red bell pepper |
| 1/2 | cup sliced green onions |
| 1/2 | cup shredded Cheddar cheese |
| 1. | Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. |
| 2. | In large bowl, mix potatoes, sauce mix (from both potato mixes) and boiling water. Stir in sour cream, milk, margarine, bell pepper and 1/4 cup of the onions. Spoon into baking dish. |
| 3. | Bake uncovered 35 minutes. Sprinkle with remaining onions and the cheese. Bake 5 to 10 minutes longer or until bubbly around edges and potatoes are tender. Let stand 5 minutes before serving. |
| Heat oven to 400°F. |
|
| Use your favorite cheese or cheese combo for the Cheddar. |
Nutrition Information:
200 ( 110); 12g ( 6g, 1 1/2g); 25mg; 610mg; 20g ( 1g, 4g); 4g 15%; 8%; 10%; 0% 1 1/2 ; 0 ; 0 ; 2 1