Ingredients:
4 large russet potatoes, peeled and diced
6 slices bacon, cooked until crispy and crumbled
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
1/4 cup unsalted butter, melted
1/4 cup chopped green onions
Salt and pepper, to taste
Chopped fresh parsley for garnish (optional)
Directions:
Preheat the oven to 375°F (190°C). Grease a baking dish with butter or non-stick spray.
Place the diced potatoes in a pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15 minutes.
Drain the potatoes thoroughly and transfer them to a large mixing bowl.
Add half of the crumbled bacon, 1 cup of shredded cheddar cheese, sour cream, melted butter, chopped green onions, salt, and pepper to the bowl with the potatoes. Mix until well combined.
Transfer the potato mixture to the prepared baking dish and spread it out evenly.
Top the casserole with the remaining shredded cheddar cheese and crumbled bacon.
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Optionally, garnish with chopped fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Servings: 6 serving