Loaded Baked Potato Casserole

Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish. Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender. Drain the potatoes well and allow them to cool slightly before mixing.

In a large bowl, mash the cooked potatoes until mostly smooth while keeping a few small chunks for texture. Add sour cream, melted butter, milk, minced garlic, salt, pepper, and smoked paprika. Mix until creamy and well combined. Stir in half of the shredded cheddar cheese, half of the cooked bacon, and half of the green onions.

Spread the potato mixture evenly into the prepared baking dish. Top with the remaining cheddar cheese and crumbled bacon. Bake uncovered for 25–30 minutes, until the cheese is melted and the casserole is heated through with a lightly golden top.

Remove the casserole from the oven and let it rest for 5 minutes before serving. Sprinkle with the remaining green onions and add extra bacon or cheese if desired. Serve warm as a comforting side dish or a hearty addition to family meals.