Creamy potato casserole baked with cheddar, sour cream, and green onions for a comforting, crowd-friendly dish.

6 large russet potatoes

1/4 cup unsalted butter

4 oz cream cheese

2/3 cup sour cream

1/2 cup milk

1/2 teaspoon garlic powder

Salt and pepper, to taste

2 cups shredded cheddar cheese, divided

1/4 cup green onions, diced

1 cup chopped cooked turkey bacon or vegetarian bacon alternative (optional)

Cook Mode Prevent your screen from going dark

1. Preheat oven to 375°F and grease a 9×13-inch casserole dish.

2. Wash, peel, and dice potatoes, then boil until tender.

3. Drain potatoes and mix with butter, cream cheese, sour cream, and milk.

4. Stir in garlic powder, salt, pepper, 1 1/2 cups cheese, and bacon if using.

5. Transfer to dish, top with remaining cheese and bacon.

6. Bake uncovered until hot and bubbly.

7. Finish with green onions and serve warm.

Use vegetarian bacon to keep the recipe meat-free. Reheat leftovers in the oven for best texture.