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Loaded Potato Potluck Favorite
Published: 11/30/2009
*Courtesy of Family FeaturesMakes 16 servings
8 medium potatoes, (2˝-3 lbs. total),
peeled and cut into 1” chunks
1 cup evaporated milk
˝ cup sour cream
1 tsp. salt
˝ tsp. ground black pepper
2 cups (8-oz. package) shredded cheddar cheese
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˝- to 3-quart casserole dish.Return potatoes to saucepan; add evaporated milk, sour cream, salt, and pepper.Beat with handheld mixer until smooth.Stir in 1˝ 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 cheese, bacon, and the green onions if desired.Bake for an additional 3 minutes or until cheese is melted.
