Loaded Potato Potluck Favorite

8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
1 cup NESTLÉ® CARNATION® Evaporated 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 bacon, cooked and crumbled, divided
Sliced green onions (optional)

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.

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

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.

BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

TIP:

This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

— with Alvaro Gamil.

Hungarian Chicken Paprikash
http://foodgasms1.blogspot.com/?m=1
Cook Time:
1 hour
Ingredients:
1/2 cup flour
3 tablespoons Hungarian paprika
salt & pepper to taste
chicken piece (breasts, legs, or thighs, with bones)
3 tablespoons vegetable oil
1 cup chopped onion
1/8 teaspoon ground red pepper (cayenne)
2 cups chicken broth
1 cup sour cream

Directions:
Brown Chicken in pan
Combine flour, 2 tbsp paprika, salt and pepper.
Dredge chicken pieces in flour mixture.
Reserve left over flour.
Add chicken and browned on both sides to pot
Add little oil to pot (if bottom appears to be too dry).
Add onion, red pepper, 1 tbsp paprika, and salt.
Saute until onion is tender, about 2 minutes.
Return chicken to pot, and add enough chicken broth to cover.
Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done.
Remove from heat and let paprikash cool down.
Combine reserved flour and 1/2 cup sour cream.
Add small amount of liquid from pot into flour mixture and stir with whisk until smooth.
Add mixture to pot, stirring constantly.
Simmer 5 minutes.
Let cool down again and add remaining sour cream, stirring constantly.
Sauce should be a very pale orange color (almost white).
Cook about 1 minute until heated.
Serve over homemade wide egg noodles, or cooked cavatelli.