Baked Potato Casserole

8 medium potatoes (about 2-1/2 to 3 lb. total), peeled and cut into 1" cubes
1 c. evaporated milk
1/2 c. sour cream
1 tsp. salt
1/2 tsp. ground black pepper
2 c. shredded cheese, divided
6 slices bacon, cooked and crumbled, divided
sliced green onions

Place potatoes in large saucepan.  Cover with water and bring to a boil.  Cook over medium-high heat for 15-20 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; mash together.  Stir in 1-1/2 c. shredded cheese and 1/2 of bacon.  Spoon mixture into greased casserole dish.

Bake 20-25 minutes or until heated through.  Top with remaining cheese and bacon.  Sprinkle green onions over the top.  Bake for an additional 3 minutes or until cheese is melted.

Variation:  For lighter version, use lowfat evaporated milk, light sour cream, and turkey bacon.