Baked Potato Casserole

Ingredients

8 medium potatoes (about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks)

1 cup evaporated 2% milk

½ cup light sour cream

1 teaspoon salt

½ teaspoon ground black pepper

2 cups shredded cheddar cheese (divided)

6 slices bacon (cooked until crispy and crumbled)

sliced green onions

Directions

Place the potato chunks in a large pot. 

Fill with enough water to cover the potatoes. 

Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender.

Drain. 

Preheat the oven to 350⁰F. Grease a 2 ½-3 quart casserole dish. 

Return potatoes to the pot. 

Add evaporated milk, sour cream, salt and pepper. Beat with a hand held mixer until smooth. 

Stir in 1 ½ cups of cheddar cheese and half of the bacon. 

Spoon the potato mixture into prepared casserole dish. 

Bake for 20 to 25 minutes or until heated through. 

Top with remaining ½ cup of cheddar cheese, remaining bacon, and green onions. 

Bake for an additional 3 minutes or until the cheese has melted.