Ingredients
- 6 medium russet potatoes, peeled and diced
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- 1/2 cup chopped green onions (optional)
- Salt and black pepper, to taste
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Boil potatoes: Place diced potatoes in a large pot of salted water. Bring to a boil and cook for about 10 minutes, or until just fork-tender. Drain well.
- Mix casserole: In a large bowl, combine sour cream, cream of mushroom soup, 1 1/2 cups of the shredded cheddar cheese, crumbled bacon (reserve some for topping, if desired), green onions, salt, and pepper. Fold in the drained potatoes until evenly coated.
- Assemble: Spread the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheese and reserved bacon on top. Drizzle melted butter over the top.
- Bake: Bake for 30–35 minutes, or until bubbly and golden brown on top.
- Serve: Let cool slightly, then garnish with extra green onions if desired. Enjoy!
Would you like a version with extra toppings or a twist (like jalapeños or different cheeses)?