Loaded Barbecue Baked Potato Casserole

Ingredients

• 6 slices bacon 
• 0.8 cup barbecue sauce 
• 4 oz chiles green drained chopped canned
• 2 cups milk 
• 4 oz monterrey jack cheese shredded with peppers
• 8 servings garnish: parsley fresh chopped
• 0.5 teaspoon pepper 
• 3 cups barbecue pork shredded
• 22 oz potatoes frozen mashed
• 0.5 teaspoon salt 
• 12 oz cheddar cheese shredded divided
• 8 oz cup heavy whipping cream light sour

Equipment

• bowl
• frying pan
• paper towels
• oven
• baking pan
• microwave

Directions

1. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings. Crumble bacon; set aside.
2. Stir together reserved bacon drippings, potatoes, next 5 ingredients, and 2 cups Cheddar cheese in a large microwave-safe bowl. Microwave at HIGH 4 minutes. Stir in sour cream and chiles until well blended.
3. Spoon potato mixture into a lightly greased 13- x 9-inch baking dish.
4. Sprinkle evenly with bacon and remaining 1 cup Cheddar cheese. Arrange pork evenly over cheese.
5. Drizzle barbecue sauce evenly over pork.
6. Bake at 350 for 45 minutes.
7. Let stand 10 minutes before serving.
8. Garnish, if desired.