4 c. potatoes (mashed instant or leftover)
2 to 4 tbsp. green pepper, chopped
2 to 4 tbsp. onions
2 to 3 strips bacon
1 c. sour cream
6 oz. cheddar cheese, grated
Milk

Cook bacon strips until crisp, remove bacon and crumble. Saute green pepper and onion until soft. Beat into potatoes along with crumbled bacon, sour cream, 1/2 of cheese and a little milk if they look too thick. Pat into 1 1/2 quart casserole, sprinkle rest of cheese over top. Bake until cheese melts and potatoes are lightly golden.