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5-6 medium potatoes, peeled and cubed 4 slices of bacon cooked, crumbled 1/2 cup evaporated milk 2 heaping tbsp sour cream salt and pepper to taste 3/4 cup shredded cheddar cheese 1/4 cup shredded cheddar cheese
Boil potatoes in a sauce pan, until tender. Drain. Return potatoes to sauce pan. Do not turn the burner back on.
Add 1/2 of the crumbled bacon, sour cream, evaporated milk and 3/4 cup of shredded cheese. Mash to desired consistency.
Spray casserole dish (I used a 9 inch glass pie plate) and scoop in the potato mixture, spreading it around until evenly spread.
Bake at 350 for 20 minutes to heat through.
Sprinkle remaining bacon and cheese on top of the casserole, and put back in the oven for 3 more minutes to melt cheese.
* you can also add chopped green onions with the potatoes if desired.