Loaded Potato Casserole

• 1.1 kg Russet potatoes, peeled
• 85 g unsalted butter
• 120 ml milk
• 120 ml sour cream
• 5 g salt
• 227 g Cheddar cheese, shredded, plus more for topping
• 6 slices bacon, chopped
• Green onions, sliced, for garnish

Mga Tagubilin

1. Potato Mixture

   1

   Boil the potatoes in a pot of lightly salted water until fork tender. Drain, mash, and set aside.

2. Bacon

   2

   In the meantime, cook the bacon in a heavy-bottomed skillet until browned. Set aside on a paper towel-lined plate.

3. 3

   Heat the butter and milk until hot. Add to the potatoes. Then add the cheese and sour cream, and season with salt. Fold gently until combined. Place into a lightly greased 9x9 inch (23x23 cm) casserole dish.

4. Baking

   4

   Preheat the oven to 375°F (190°C). Sprinkle the potatoes with some additional shredded Cheddar cheese and cooked bacon. Bake in the preheated oven, covered, for 25 minutes. Then uncover and bake for 10 more minutes. Garnish with green onions and serve.