Crockpot Cheese and Bacon Potatoes

INGREDIENTS

• 8 medium potatoes (~2.5 - 3 lb)
• 1 cup Evaporated Milk
• 1/2 cup sour cream
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 cups (8-oz pkg) shredded cheddar cheese
• 6 slices bacon
• Sliced green onions (optional)

INSTRUCTIONS

1. 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.
2. Grease 2 1/2 to 3-quart casserole dish or crock pot.
3. Preheat oven to 350F if cooking in oven.
4. 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.
5. Oven: Bake for 20 to 25 minutes or until heated through.
6. Crock Pot: Cook on low for 2-4 hours
7. Top with remaining 1/2 cup cheese, remaining bacon and green onions.
8. Bake for an additional 3 minutes or until cheese is melted.

NOTES