Loaded Red Potato Casserole

Loaded Red Potato Casserole 16 small red potatoes (about 1-3/4 pounds) 1/2 cup 2% milk 1/4 cup butter, cubed 1/2 teaspoon pepper 1/8 teaspoon salt 1-1/2 cups shredded cheddar cheese, divided 1/2 cup crumbled cooked bacon 1 cup (8 ounces) sour cream 2 tablespoons minced fresh chives Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot. Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 13x9-in. baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese. Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.