8 medium potatoes (approx 2lbs),peeled and cut into chunks
1 cup evaporated milk
1/2 cup sour cream
2 cups shredded cheddar cheese,divided
4-6 slices bacon, cooked and crumbled.
salt/pepper- to taste preference
Preheat oven to 350 degrees. Spray 2 qt casserole dish with non stick cooking spray.
Boil potatoes in large pot. Cook approx 20 minutes and drain.
Mix evaporated milk, sour cream & salt/pepper. Beat with mixer until smooth. Stir in 1-1/2 cups of cheddar cheese.
Spoon potatoes into prepared dish. Bake for 20 minutes.
Top with bacon and remaining 1/2 cup cheese. Baked another 5 minutes or until heated thoroughly and cheese is melted.
These were really good but the evaporated milk was a bit much for my lactose intolerant system and there is no lactose free substitute for it. Dan’s thrilled that there are plenty of leftover for lunch though.