Loaded Baked Potato Casserole

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.

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.

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.

Assemble the casserole

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

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.

Bake

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

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.