Baked Potato Casserole

I found this recipe in the coupon section of the Sunday paper today. Yum. Yum. Yum. Like a baked potato with all the fixings, but a mashed potato. I made this with regular sour cream and regular bacon, but the recipe is listed as written. Serving size is estimated.

• Ready In: 58 mins
• Serves: 12

Ingredients

• 8  medium potatoes, about 2 1/2 to 3 lbs peeled and cut into chunks
• 1  cup evaporated milk
• 1⁄2 cup light sour cream
• 1  teaspoon salt
• 1⁄2 teaspoon ground pepper
• 2  cups cheddar cheese, divided
• 6  slices  turkey bacon, cooked and crumbled (divided)
•  green onion, sliced

Directions

1. Place potatoes in a large saucepan.
2. Cover with water and bring to a boil.
3. Cook over medium-high heat for 15 to 20 minutes or until tender and drain.
4. Preheat oven to 350.
5. Grease 2 1/2 to 3 quart casserole.
6. Return potatoes to saucepan and add evaporated milk, sour cream, salt, and pepper.
7. Beat with hand-held mixer until smooth.
8. Stir in 1 1/2 cups cheese and half of bacon.
9. Spoon mixture into prepared casserole dish.
10. Bake for 20 to 25 minutes or until heated through.
11. Top with remaining 1/2 cup cheese, remaining bacon, and green onions.
12. Bake for an additional 3 minutes or until cheese is melted.