Instructions: Peel potatoes; cut into chunks. In pot of boiling salted water, cook potatoes for 20 minutes or until tender. Drain and return to pot; dry over medium heat for 30 seconds.

Meanwhile, in skillet, cook bacon over medium-high heat for about 8 minutes or until crisp. Drain on paper towel-lined plate. Chop and set aside.

Using potato masher, mash potatoes, butter, sour cream and salt. Stir in half of the cheese and 1/2 cup of the onions. Scrape into 13x9 inch baking dish; sprinkle with remaining cheese and remaining bacon.

(Make-ahead: Cover and refrigerate for up to 1 day. Or overwrap in heavy-duty foil and freeze for up to 2 weeks; thaw and bake for 30 minutes before uncovering and continuing with recipe.)

Bake in 400 F oven for about 15 minutes or until cheese melts.

Sprinkle with remaining onions.

Makes 12 servings.

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