Daisy Pure and Natural Sour Cream Squeeze Pouches, 14 oz., 2 pk.

Daisy Brand Pure and Natural Sour Cream, 14 oz., 2 pk. No spoon required! Our unique and easy-to-use squeeze pouches dispense the same fresh and creamy Daisy Sour Cream you love, with just a squeeze. Perfect for topping all your favorite recipes from tacos and chili to baked potatoes and casseroles, this squeezable sour cream makes every dish irresistible. Squeeze a dollop of Daisy!

With easy-to-use packaging, Daisy Squeeze Sour Cream creates minimal waste so you can create your favorite dishes with ease. It is the finishing touch for all your favorite recipes. Whip up something delicious with Daisy Sour Cream today. Just squeeze a dollop and enjoy! Daisy Squeeze Sour Cream is easy to use for the whole family, including kids. Now you can squeeze a dollop of Daisy. Everything tastes better with a dollop of Daisy!

What makes Daisy America’s favorite brand of Sour Cream? It could be the fresh and delicious taste, the rich and creamy texture, or that it is made from simple, wholesome ingredients, with no artificial additives or preservatives. For more than four generations, Daisy Brand has been a family-owned and run company that believes that good food tastes better with a dollop of Daisy.

Try Daisy Squeeze Sour Cream in our Twice Baked Potato recipe today!

Prep Time: 20 minutes / Total Time: 1 hour, 30 minutes / Serves: 8

Ingredients

• 8 medium Russet potatoes
• 4 strips bacon, cooked and crumbled
• 3 finely chopped scallions
• 2 1/2 cups shredded cheddar cheese
• 2 tablespoons unsalted butter
• 1 cup Daisy Sour Cream
• 1/4 cup heavy cream
• 1/2 cup whole milk
• Pinch salt, pepper, and chili powder

Directions

1. Preheat oven 400°F. Wash and dry potatoes. Wrap in aluminum foil and bake 30 minutes.
2. Remove from oven. Poke holes in potatoes and bake for another 30 minutes or until easily pierced with fork.
3. Remove potatoes and cool 10 minutes. Lower oven to 350°F.
4. Slice off top 1/3 of each potato lengthwise. Hollow out potato skins leaving about ¼-inch potato inside to prevent it from falling apart during baking.
5. Combine potato interior, butter, sour cream, 1/2 cup cheddar cheese, heavy cream, milk, salt, and pepper. Mash until smooth. Stir in bacon and scallions. Fill each potato skin with mashed potato mixture. Top with the remaining cheddar cheese. Sprinkle each with chili powder as desired. Bake 15 minutes.
6. Top with additional dollops of sour cream, if desired, and serve immediately.

Enjoy!