Loaded Baked Potato Casserole

Preheat the oven to 375°F (190°C) and grease a 2-quart baking dish.

Place 2 lbs peeled and cut into 1-inch cubes russet potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.

While the potatoes are cooking, cook 6 bacon strips until crispy. Drain on paper towels, then crumble and set aside.

Drain the potatoes thoroughly in a colander, then return them to the hot pot. Allow them to sit for a minute so excess moisture evaporates.

Add 1/4 cup melted unsalted butter, 1/2 cup plus more for topping sour cream, and 1/2 cup warmed whole milk to the potatoes. Mash until smooth and creamy.

Stir in half of the 1 cup shredded, divided sharp cheddar cheese, half of the cooked and crumbled bacon, half of the 4 thinly sliced green onions, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Mix well to combine.

Transfer the potato mixture to the prepared baking dish and smooth the top. Sprinkle with the remaining cheddar cheese and bacon. Dust lightly with 1/4 tsp paprika for color.

Bake uncovered for 25-30 minutes, until the cheese is melted and the edges are bubbly and golden brown.

Remove from the oven and let rest for 5 minutes. Top with the remaining green onions and additional sour cream if desired before serving.

This casserole can be assembled up to 1 day ahead, refrigerated covered, and baked when needed. If baking from refrigerated, add 10-15 minutes to the baking time.