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.
• 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.
- Serving Size
1/16 of recipe
- Calories 120
- Calories from Fat 40
* Percent Daily Values are based on a 2000 calorie diet.
% Daily Value *
- Total Fat 4.5g 7%
- Saturated Fat 2.5g 13%
- Cholesterol 5mg 6%
- Sodium 330mg 14%
- Carbohydrates 15g 5%
- Dietary Fiber 1g 6%
- Sugars 3g
- Protein 7g
- Vitamin A 6%
- Vitamin C 20%
- Calcium 25%
- Iron 4%