• 2 scallions
  • 2 1/2 pounds yukon gold potatoes
  • 8 strips bacon (cooked and crumbled)
  • 2 tablespoons butter
  • 1/2 cup sour cream
  • 3/4 cup whole milk
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4 ounces shredded cheddar cheese


  1. Spray a 9” square baking dish with nonstick cooking spray.
  2. Finely mince the scallion and set aside.
  3. Dice the potatoes into 1/2” cubes and place in a large stockpot. Fill the pot with enough water to cover the potatoes. Set the pot over medium-high heat and bring to a boil. Boil the potatoes for 15-18 minutes, until they can be easily pierced with a fork.
  4. Preheat the oven to 350° F.
  5. Drain the potatoes into a colander, then transfer to a large mixing bowl. Add the minced scallion, crumbled bacon, butter, sour cream, 1/2 cup of milk, garlic powder, salt, black pepper, and shredded cheese to the bowl.
  6. Use a potato masher or large fork to smash the potato mixture until it is mostly smooth, leaving some pea-sized pieces of potato. Add 1/4 cup more milk if the mixture looks dry.
  7. Transfer the mashed potato mixture to the baking dish and use a rubber spatula to smooth it into an even layer.
  8. Transfer the casserole dish to the middle rack of the oven.
  9. Bake the potato casserole for 20-25 minutes, until it is bubbling at the edges and lightly golden brown on top.
  10. Remove the casserole dish from the oven.
  11. Allow the loaded baked potato casserole to rest for 5-10 minutes before plating and serving.
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