Loaded Potato Casserole

By carvalhohm2

Ingredients

• 2 1/2 - 3 lb of medium potatoes, peeled and cut into 1-inch chunks
• 1 cup evaporated low fat milk
• 1/2 cup light sour cream
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided
• 6-8 slices bacon, cooked and crumbled, divided
• Sliced green onions

Details

Servings 12
Adapted from normalcooking.com

Preparation

Step 1

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 350° F. Grease 3-quart casserole dish.
In a large bowl, combine potatoes, 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.

Notes:
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.