Baked Potato Casserole

Jarron Remington

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:

1. 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.
2. Preheat the oven to 350⁰F. Grease a 2 ½-3 quart casserole dish.
3. Return potatoes to the pot. Add evaporated milk, sour cream, salt and pepper. Beat with a hand held mixer until smooth. 
4. Stir in 1 ½ cups of cheddar cheese and half of the bacon.
5. Spoon the potato mixture into prepared casserole dish. Bake for 20 to 25 minutes or until heated through.
6. Top with remaining ½ cup of cheddar cheese, remaining bacon, and green onions.
7. Bake for an additional 3 minutes or until the cheese has melted.