Ingredients
2½ lb potatoes, preferably Russets, washed thoroughly & wiped dry
10 oz bacon, cooked, roughly chopped, and divided
4 cups mozzarella cheese, grated and divided
3 cups sour cream, divided
2 tbsp olive oil
salt and ground black pepper, to season
¼ tsp green onions, per serving
Preparation
Preheat oven to 425 degrees F.
Place potatoes onto your greased baking sheet. Drizzle with oil, then generously season with salt and pepper. Coat the potatoes evenly.
Bake for roughly 45 minutes or until potatoes slide easily when poked with a fork.
To assemble the casserole, chop the baked potatoes into large chunks. Place half of your baked potatoes at the bottom of the casserole.
Spoon half of the sour cream around the potatoes, followed by half of the cheese and half of the bacon. Repeat until you have used up your potatoes, sour cream, bacon, and cheese.
Bake until the cheese has melted and turned golden brown, roughly 20 minutes.
Garnish with green onions and serve immediately.
