Loaded Baked Potato Casserole Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">1.2kg potatoes (Maris Piper or Russet), peeled and cubed</li><li class="ingredients-single-item">80ml warm milk</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">200g sour cream</li><li class="ingredients-single-item">200g cheddar cheese, grated, divided</li><li class="ingredients-single-item">150g bacon, cooked and crumbled</li><li class="ingredients-single-item">4 spring onions, finely chopped</li><li class="ingredients-single-item">2 tbsp fresh chives, chopped</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">1/2 tsp paprika</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">20 x 25cm baking dish</li><li class="equipment-single-item">Potato masher or ricer</li><li class="equipment-single-item">Large pot</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (fan 160°C) and lightly grease a 20 x 25cm baking dish. Place the peeled and cubed potatoes in a large pot and cover with cold water. Adding cold (rather than hot) water helps the potatoes cook evenly from the inside out. Add a generous pinch of salt to the water.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Bring the potatoes to a boil, then reduce the heat and simmer for 15-20 minutes until they're fork-tender. Be careful not to overcook them as they'll become waterlogged and make your casserole soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the potatoes are cooking, cook your bacon until crisp in a frying pan. The slow rendering of fat creates the best flavor and texture. Once cooled, crumble into small pieces. Reserve a small amount for the topping if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Drain the potatoes thoroughly in a colander, then return them to the hot pot. Allow them to sit for 1-2 minutes, gently shaking the pot occasionally. This dry-out step is crucial for removing excess moisture, resulting in fluffier mashed potatoes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the warm milk, butter, and sour cream to the potatoes. The warmth of the milk prevents the potatoes from cooling too quickly, which would make them gluey. Mash until smooth but still with some texture – you're not aiming for completely smooth purée as some texture adds character to the casserole.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in half of the grated cheese, most of the bacon (reserving some for topping), three-quarters of the spring onions, the minced garlic, salt, pepper, and paprika. Mix gently but thoroughly. Taste and adjust seasoning – potatoes often need more salt than you might expect.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the potato mixture to your prepared baking dish, spreading it evenly with a spatula. Top with the remaining cheese and reserved bacon. The cheese creates a protective layer that helps retain moisture while developing a beautiful golden crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake uncovered for 25-30 minutes until the cheese is melted and golden brown and the edges are bubbling. For an extra crispy top, switch to the grill/broiler for the last 2-3 minutes, watching carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and let stand for 5-10 minutes before serving. This resting time allows the flavors to meld and the casserole to set slightly. Sprinkle with the remaining spring onions and fresh chives just before serving for a burst of color and fresh flavor.</li></ol>