Creamy Potluck Potatoes

3 pounds potatoes, peeled and cut up (about 6 cups)

1 (10 3/4 ounce) can cream of chicken soup

1/2 cup sour cream

1 (3 ounce) package cream cheese, softened

2 tablespoons butter, melted

3/4 cup shredded cheddar cheese

1/4 cup sliced green onions (about 2)

1/4 cup milk

1/4 teaspoon garlic salt

1/4 teaspoon black pepper

1 or 2 slices cooked bacon, crumbled

Preheat oven to 350 degrees F. Spray an 8 x 11-inch baking dish with nonstick cooking spray.

In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 10 to 12 minutes or until just tender. Drain; rinse with cold water. Drain again.

Meanwhile, in a large bowl stir together the soup, sour cream, cream cheese, and butter. Stir in 1/4 cup of the cheddar cheese, 3 tablespoons of the green onions, the milk, garlic salt, and pepper. Stir in the cooked potatoes. Transfer mixture to prepared baking dish. Sprinkle remaining green onions, cheddar cheese, and crumbled bacon over top. Bake in preheated oven for 25 - 30 minutes or until heated through.

Pour the cooked potatoes mixed with the other ingredients into a baking dish, then sprinkle the top with cheddar cheese, green onions and crumbled bacon. Bake for 25 - 30 minutes.