Loaded Barbecue Baked Potato Casserole

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Southern Living


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6 bacon slices

1 (22-oz.) package frozen mashed potatoes

2 cups milk

1 cup (4 oz.) shredded Monterey Jack cheese with peppers

1/2 (8-oz.) package 1/3-less-fat cream cheese, cut into cubes

1/2 teaspoon salt

1/2 teaspoon pepper

3 cups (12 oz.) shredded Cheddar cheese, divided

1 (8-oz.) container light sour cream

1 (4-oz.) can chopped green chiles, drained

3 cups shredded barbecue pork or beef

3/4 cup barbecue sauce

Garnish: chopped fresh parsley

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