8-12 servings instant mashed potatoes
1 c. sour cream
1 c. shredded cheddar cheese
6 slices cooked bacon, crumbled
1/4 c. green onions

1. Prepare amount of servings of potatoes.

2. Spread prepared potatoes in greased 2 quart casserole.

3. Top with sour cream, cheese, bacon and onions.

4. Potatoes may be refrigerated up to 24 hours. Bake uncovered at 350 degrees for 30-40 minutes.