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Make sure that you use heavy cream if you do not have any NESTLÉ® CARNATION® Evaporated 2% Milk in the cabinets. The heavier the cream the more rich your dish will turn out.

Shopping & Cooking List

8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks

1 cup NESTLÉ® CARNATION® Evaporated 2% Milk

1/2 cup sour cream

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cups (8-oz. pkg.) shredded cheddar cheese, divided

6 slices turkey bacon, cooked and crumbled, divided

Sliced green onions (optional)

The Directions For Your Ingredients

Step One

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.

Step Two

PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.

Step Three

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.

Step Four

BAKE for 20 to 25 minutes or until heated through. Top with remaining cheese, bacon and green onions.

~*~ Healthy Hint ~*~

If you want you can use 2 percent milk, light sour cream and lean turkey bacon for a less fattening dish. Substituting tease items out does not hurt the flavor.

The next day everything tastes so much better! I put mine in the refrigerator with some foil over night. The next day I popped it in the oven for fifteen minutes with the foil on top at 350° F.

Rosemary always tastes so much better whenever you throw it on top. I like to roast it in the oven on top of the casserole for ten minutes.

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