Twice Baked Potato Casserole

5 lb. potatoes, peeled & quartered
1/2 (4 Tbsp.) butter or margarine
6 oz. shredded cheddar
1 C. milk
1 C. sour cream
2 large eggs
1 C. sliced scallions
4 slices bacon, cooked crisp & crumbled
2 1/2 tsp.salt
1/2 tsp. pepper

Heat over to 350. Lightly coat a shallow 3qt. baking dish w/nonstick spray. Cook potatoes in a large pot w/water to cover 20-25min., until tender when pierced. Drain in colander. Return hot potatoes to pot. Add butter, mash w/a potato masher until smooth. Stir 1 1/4C.cheese, the milk, sour cream & eggs until blended, then 3/4C. scallions, 1/2 the crumbled bacon & the salt and pepper. Spoon into prepared baking dish, sprinkle with remaining 1/4 cup cheese & the bacon. Bake uncovered 40min. or until top is light golden. Sprinkle w/remaining 1/4 cup scallions.

Serves 12

from the kitchen of Kelli