Ingredients:
8 medium potatoes (about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks)
1 cup evaporated milk
½ cup light sour cream
1 tsp salt
½ tsp ground black pepper
2 cups shredded cheddar cheese (divided)
6 slices bacon (cooked until crispy and crumbled)
sliced green onions
Directions:
8 medium potatoes (about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks)
1 cup evaporated milk
½ cup light sour cream
1 tsp salt
½ tsp 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.
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