Ingredients
Equipment
Method
Bake the potatoes
- Preheat the oven to 400F, then bake the russet potatoes for 50-60 minutes until fork-tender. Visual cue: the potatoes should give easily when pierced with a fork.
- Cool slightly, then scoop out the flesh and mash the potatoes. Visual cue: the mash should be smooth and creamy with no large lumps.
Make the filling
- Mash in the butter, sour cream, and whole milk until fully combined. Visual cue: the mixture should look thick and glossy.
- Stir in 1 cup of shredded sharp cheddar, half the bacon, half the green onions, salt, and black pepper. Visual cue: the cheddar should begin to melt slightly into the warm potatoes.
Assemble and bake
- Spread the potato mixture into a buttered 9x13-inch baking dish and top with the remaining cheddar and bacon. Visual cue: the top should be evenly covered with cheese and bacon bits.
- Reduce the oven to 350F and bake for 20-25 minutes until hot and the cheese is bubbly. Visual cue: you should see active bubbling around the edges.
Finish and serve
- Sprinkle the casserole with the remaining green onions and serve. Visual cue: the green onions should sit bright on top for contrast.
Notes
For the creamiest texture, mash the potatoes while they’re still warm and drain off any excess watery liquid before mixing in the dairy. Store leftovers in the refrigerator up to 4 days in a covered container; reheat in the oven or microwave until hot. Freezing is not recommended because the potatoes and dairy can break down after thawing. For a lighter option, use reduced-fat sour cream and milk (and slightly reduce butter) to keep the filling creamy with less fat.