I like this recipe because you can prepare it in advance and put in the fridge until you're ready to cook. If I remember correctly, I used the "light" version of the dairy ingredients, and everything turned out fine.
5 pounds potatoes, peeled and cubed
3/4 cup sour cream
1/2 cup milk
3 tbsp butter
salt and pepper to taste
3 cups (12 oz) shredded cheddar cheese blend
1/2 pound sliced bacon, cooked and crumbled (I like to slice, then cook... easier)
3 green onions, sliced
Place potatoes in a dutch oven and cover with water; bring to a boil. Reduce heat; cover and simmer until tender. In other words, until a fork poked into one of the potatoes doesn't meet much resistance.
Drain potatoes and place in a mixing bowl. Add sour cream, milk, butter, salt and pepper. Beat with a hand mixer on medium-low speed until light and fluffy. Stir in two cups cheese, bacon and onions.
Transfer to a greased 3-quart baking dish. Top with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes or until heated through and cheese is melted.
Note: If you refrigerated first, double check the middle!
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