A creamy and flavorful casserole featuring potatoes, bacon, and cheese, perfect for gatherings.
Peel and chop the potatoes into chunks.
Cut the potatoes into even-sized pieces to ensure they cook evenly.
Boil the potatoes in a large pot of salted water until tender.
Check the potatoes with a fork; they should be soft but not falling apart.
While the potatoes are boiling, fry the bacon in a pan until crispy.
Cook the bacon over medium heat to render the fat and achieve a crispy texture.
Chop the cooked bacon into small pieces.
Use a sharp knife to make clean cuts and avoid tearing the bacon.
Drain the cooked potatoes and place them in a large mixing bowl.
Let the potatoes sit for a minute to allow excess water to evaporate.
Add the sour cream, butter, and half of the cheese to the potatoes.
Add the ingredients while the potatoes are hot to help them blend smoothly.
Mash the mixture with an electric mixer, leaving some chunks for texture.
Avoid over-mixing to prevent the potatoes from becoming gluey.
Fold in the chopped bacon and green onions.
Gently fold to evenly distribute the ingredients without breaking the potato chunks.
Transfer the mixture to a baking dish and top with the remaining cheese.
Spread the mixture evenly in the dish for uniform baking.
Bake in a preheated oven at 350°F for 35-40 minutes.
Bake until the cheese is melted and bubbly for the best flavor.
Serve warm and enjoy your delicious casserole.
Garnish with extra green onions for a fresh touch.
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