Loaded Potato Casserole

Loaded Potato Casserole 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 slices bacon, cooked and crumbled, divided (I used 8 slices cuz I love bacon) Sliced green onions 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.