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Categories:Viewed: 6 - Published at: 6 years ago
Ingredients
- 8 medium potatoes, peeled and cut into 1-inch chunks (about 2 1/2 to 3 lb. total)
- 1 cup evaporated 2% milk
- 12 cup sour cream
- 1 teaspoon salt
- 12 teaspoon ground black pepper
- 2 cups low-fat cheddar cheese, grated & divided
- 6 slices bacon, cooked and crumbled, divided
- sliced green onion (optional)
Method
- PLACE potatoes in large saucepan.
- Cover with water; bring to a boil.
- Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
- PREHEAT oven to 350F Grease 2 1/2- to 3-quart casserole dish.
- RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper.
- Beat with hand-held mixer until smooth.
- Stir in 1 1/2 cups cheese and half of bacon.
- Spoon mixture into prepared casserole dish.
- BAKE for 20 to 25 minutes or until heated through.
- Top with remaining 1/2 cup cheese, remaining bacon and green onions.
- Bake for an additional 3 minutes or until cheese is melted.
- TIP:.
- This casserole can be assembled ahead of time and refrigerated.
- Cover with foil and bake at 350 F for 40 to 45 minutes or until heated.
- Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.
