Ingredients
6
slices bacon
1
bag (24 oz) frozen mashed potatoes
2/3
cup milk
1
cup shredded pepper Jack cheese (4 oz)
4
oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into cubes
1/2
teaspoon pepper
3
cups shredded Cheddar cheese (12 oz)
1
container (8 oz) reduced-fat sour cream
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
3
cups shredded barbecue pork or beef
3/4
cup barbecue sauce
Chopped fresh parsley, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch skillet, cook bacon over medium-high heat 8 to 10 minutes or until crisp; drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon; set aside.
In large microwavable bowl, stir together mashed potatoes, reserved bacon drippings, the milk, pepper Jack cheese, cream cheese, pepper and 2 cups of the Cheddar cheese. Microwave uncovered on High 4 minutes. Stir in sour cream and chiles until well blended.
Spoon potato mixture into baking dish. Sprinkle with bacon and remaining 1 cup Cheddar cheese. Spoon pork evenly over cheese. Drizzle barbecue sauce over pork.
Bake uncovered 45 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with parsley.
