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Baked Potato Casserole
8 medium potatoes about 2 and a half to 3 lbs total weight, peeled and cut into 1-inch chunks
1 c evaporated milk 2percent
half c light sour cream
1 teaspoon salt
half tsp ground black pepper
2 cups shredded cheddar cheese divided
6 slices bacon cooked until crispy and crumbled
sliced green onions
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 350F. Grease a 2-3 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 1and a half c of cheddar cheese and half of the bacon. Spoon the potato mixture into prepared casserole dish.
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