5 lb. potatoes, peeled and quartered
1/2 stick butter
6 oz. shredded Cheddar cheese
1 c. milk
1 c. sour cream
2 large eggs
1 c. sliced scallions
4 slices bacon, crumbled
2 1/2 tsp. salt
1/2 tsp. pepper

Cook potatoes in a large pot 20 to 25 minutes until tender; drain and return potatoes to pot. Add butter and mash. Stir in 1 1/4 cups cheese, milk, sour cream and eggs until blended. Then add 3/4 cup scallions, 1/2 the crumbled bacon, salt and pepper. Spoon into a 3-quart baking dish; sprinkle with remaining cheese and bacon.

Bake uncovered at 350°F for 40 minutes. Sprinkle with remaining scallions.