Baked Potato Casserole

15 min. prep 60 min. total
16 Servings

Ingredients 
8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1/2 cup light sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8-oz. pkg.) shredded cheddar cheese, divided
6 slices turkey bacon, cooked and crumbled, divided
Sliced green onions (optional) - I didn't have any, so I just added some onion powder to the potatoes when I was beating them.
I also added some garlic to the mashed potato part as well.

Directions 
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 2 1/2- to 3-quart casserole dish (9x13 glass dish worked great).
RETURN potatoes to saucepan; add 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.

TIP:  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.

Source: http://www.meals.com/recipe/baked-potato-casserole-143635

Notes:  These were a really good variation on mashed potatoes and easy to do ahead of dinner time.