Loaded Mashed Potato Casserole

1. Preheat the oven to 350 degrees F (175 degrees C). Butter 2 large casserole dishes.

2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and transfer to a large bowl.

3. While the potatoes are cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned and crispy, 10 to 12 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Leave 2 tablespoons bacon drippings in the skillet and discard the rest.

4. Add bell pepper and onion to the drippings; cook and stir over medium heat until tender, about 5 minutes. Remove from the heat.

5. Combine potatoes, hot milk, butter, salt, and pepper in the bowl of a stand mixer fitted with the paddle attachment; beat first on slow speed, then increasing to medium speed until fluffy, 2 to 3 minutes. Add Cheddar cheese, eggs, bell pepper-onion mixture, and bacon. Beat again at medium speed until cheese is in smaller pieces, about 3 minutes. Fill each of the prepared casserole dishes 2/3 full of potatoes.

6. Bake in the preheated oven until heated through and potatoes have puffed up, 30 to 35 minutes.

Cook's Note:

To make ahead, cool casseroles after step 5. Cover and refrigerate until ready to bake. Remove from the refrigerator and let sit on counter for 1 hour to come to room temperature. Bake in a preheated 350 degree F (175 degree C) oven until heated through and puffy, 30 to 35 minutes. (May take an extra 10 minutes if made ahead!)