A delightful twist on a classic potato dish, perfect for gatherings or a comforting family meal.
Peel and cube the potatoes into bite-sized pieces.
Cut the potatoes evenly to ensure they cook at the same rate.
Boil the potatoes in a large pot of salted water until tender, about 15 minutes.
Test the potatoes with a fork; they should be soft but not falling apart.
Drain the potatoes and let them cool slightly.
Allowing the potatoes to cool helps them hold their shape when mixed.
Cook the bacon in a skillet until crispy, then crumble it into small pieces.
Save the bacon grease for another recipe to add flavor.
Slice the green onions thinly, including the green tops.
Use a sharp knife for clean cuts and to avoid bruising the onions.
In a mixing bowl, combine sour cream, mayonnaise, and black pepper.
Mix thoroughly to ensure the flavors are evenly distributed.
Gently fold the potatoes into the sour cream mixture until coated.
Be gentle to avoid breaking the potatoes.
Add the bacon, green onions, and half of the cheddar cheese to the potato mixture and mix lightly.
Reserve some bacon and cheese for the topping.
Transfer the mixture to a baking dish and spread evenly.
Press down lightly to create an even surface.
Top with the remaining cheddar cheese and bacon.
Ensure the topping is evenly distributed for consistent flavor.
Bake in a preheated oven at 350°F (175°C) for 15 minutes, or until the cheese is melted and bubbly.
For a golden top, broil for an additional 2 minutes.
Serve warm and enjoy your Cheesy Bacon Potato Bake.
Garnish with extra green onions for a fresh touch.
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