• eight medium potatoes (approximately 2 half to three lb. Total), peeled and cut into 1-inch chunks
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • half cup mild bitter cream
  • 1 teaspoon salt
  • half of teaspoon ground black pepper
  • 2 cups (eight-oz. Pkg.) shredded 2% cheddar cheese, divided
  • 6 slices turkey bacon, cooked and crumbled, divided
  • Sliced inexperienced onions (elective)


  1. PLACE potatoes in massive saucepan. Cover with water; convey to a boil. Cook over medium-high warmness for 15 to 20 mins or until tender; drain.
  2. PREHEAT oven to 350° F. Grease 2 half- to 3-quart casserole dish.
  3. RETURN potatoes to saucepan; upload evaporated milk, sour cream, salt and pepper. Beat with hand held mixer till smooth. Stir in 1 1/2 cups cheese and 1/2 of bacon. Spoon mixture into organized casserole dish.
  4. BAKE for 20 to twenty-five minutes or till heated through. Top with ultimate 1/2 cup cheese, closing bacon and green onions. Bake for an additional three minutes or till cheese is melted.