Ingredients
- 5 large russet potatoes, peeled and cubed
- 1 cup sour cream
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted
- 2 cups shredded cheddar cheese, divided
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onions
- Salt and pepper to taste
- 1 teaspoon garlic powder
- Optional: 1/2 teaspoon smoked paprika for an extra kick
If you’re looking to mix things up, feel free to substitute the cheddar with a blend of your favorite cheeses or swap the bacon for turkey bacon if you prefer a lighter option. Remember, cooking is all about making it work for you, just like my grandmother taught me.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- In a large pot, boil the cubed potatoes in salted water until they are fork-tender, about 15 minutes. Drain and return to the pot.
- Add the sour cream, milk, melted butter, 1 cup of cheddar cheese, garlic powder, salt, and pepper to the potatoes. Mash until smooth and creamy.
- Spread the potato mixture evenly in the prepared baking dish. Top with the remaining cheddar cheese, crumbled bacon, and green onions.
- Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. If you’re like me and enjoy a bit of crispiness, broil for an additional 2-3 minutes until the top is golden brown.
- Remove from the oven and let it cool slightly before serving. This allows the flavors to meld beautifully, making each bite more delicious than the last.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International