Baked Potato Casserole

Baked Potato Casserole 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks 1 cup Evaporated Milk 1/2 cup sour cream 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cups (8-oz. pkg.) shredded cheddar cheese, divided 6 slices bacon, cooked and crumbled, divided Sliced green onions (optional) 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. 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