Loaded Baked Potato Casserole

01Method

1. 1

   Gather all ingredients and prepare your workspace.

2. 2

   Heat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

3. 3

   Put the potatoes in a large pot, cover with salted water, and bring to a boil. Lower the heat and cook until fork-tender, about 20 minutes. Drain, then return the potatoes to the pot and let them steam dry.

4. 4

   While the potatoes cook, place the bacon in a large skillet over medium-high heat. Cook, turning occasionally, until evenly browned and crisp, about 10 minutes.

5. 5

   Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it and set aside.

6. 6

   Add most of the Cheddar cheese, the evaporated milk, half the green onions, the sour cream, half the crumbled bacon, salt, and pepper to the pot with the drained potatoes. Mash everything together until smooth and creamy.

7. 7

   Transfer the potato mixture into the prepared baking dish and spread it out evenly.

8. 8

   Bake for 25 minutes, then scatter the remaining Cheddar, green onions, and bacon over the top. Return to the oven and bake for another 5 minutes until the cheese has melted.

9. 9

   Serve immediately while hot.