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 400F oven for about 15 minutes or until cheese melts. Sprinkle with remaining onions. Makes 12 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Magazine Dec. 99 Posted to MM-Recipes Digest by "Cindy Hartlin" on Nov 26, 1999