Loaded Baked Potato Casserole

1. Roast the potatoes

Preheat the oven to 425°F.

Toss [[Yukon Gold potatoes, cubed]] with [[olive oil]], [[salt]], and [[black pepper]]. Spread in an even layer on a large baking sheet.

Roast for 30–35 minutes, stirring once, until golden and tender.

Roasting gives richer flavor than boiling and prevents watery potatoes.

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2. Prepare the creamy base

While the potatoes roast, add the following to a large heat-safe bowl:

• [[butter, melted]]
• [[sour cream]]
• [[garlic powder]]
• [[smoked paprika]]

Whisk until smooth and fully combined.

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3. Combine the potatoes and cheese

Add the hot roasted [[Yukon Gold potatoes, cubed]] directly to the creamy base.

Lightly mash—rustic and chunky, not smooth.

Fold in:

• [[sharp cheddar cheese, shredded]]
• [[green onions, thinly sliced]]
• [[bacon bits]]

Taste and adjust [[salt]] if needed.

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4. Assemble the casserole

Lightly butter a 9×13-inch casserole dish. Spread the potato mixture evenly into the dish.

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5. Add the topping

Sprinkle evenly over the top:

• [[cheddar cheese, shredded]]
• [[Parmesan cheese, grated]]
• remaining [[bacon bits]]

This creates a crisp, savory contrast to the creamy interior.

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6. Bake

Reduce oven temperature to 375°F. Bake uncovered for 20–25 minutes, until bubbling and golden.

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7. Finish and serve

Right before serving, scatter remaining [[green onions, sliced]] over the top and finish with a light grind of [[black pepper]].

The fresh green onions brighten the richness of the dish perfectly.