Creamy potatoes layered with bacon, cheddar, and scallions for a hearty, comforting baked dish.
# What You'll Need:
→ Produce
01 - 3 pounds russet potatoes, peeled and cut into 1-inch cubes
02 - 4 scallions, thinly sliced, plus extra for garnish
→ Dairy
03 - 1 cup sour cream
04 - 4 ounces cream cheese, softened
05 - 1/2 cup whole milk
06 - 2 cups shredded cheddar cheese, divided
07 - 4 tablespoons unsalted butter, melted
→ Meats
08 - 8 slices bacon, cooked and crumbled
→ Seasonings
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1 teaspoon salt
12 - 1/2 teaspoon freshly ground black pepper
# How to Make It:
01 - Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
02 - Place cubed potatoes in a large pot, cover with cold, salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain thoroughly.
03 - In a large bowl, mash the hot, drained potatoes with the melted butter, softened cream cheese, and sour cream until the mixture is smooth and creamy.
04 - Stir in the milk, 1 1/2 cups of the cheddar cheese, most of the crumbled bacon (reserving a few tablespoons for the topping), most of the sliced scallions, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well combined.
05 - Spoon the potato mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese and the reserved crumbled bacon over the top.
06 - Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
07 - Remove the casserole from the oven and allow it to rest for 5 minutes. Garnish with the extra sliced scallions before serving.
