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. Typed in MMformat by cjhartlin@email. Msn. Com