Ingredients
Equipment
Method
Cook the potatoes
- Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–18 minutes, or until fork tender, then drain thoroughly.
Mash and build the base
- Return the potatoes to the warm pot. Add the butter, sour cream, warm milk, cream cheese, garlic powder, salt, and black pepper, then mash until smooth and creamy.
Mix in the loaded filling
- Fold in 1½ cups shredded cheddar cheese, half of the crumbled bacon, and half of the sliced green onions until evenly combined.
Assemble and bake
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Spread the mashed potato mixture evenly into the dish, then sprinkle with the remaining cheddar cheese and remaining bacon.
- Bake uncovered for 20–25 minutes, until the cheese is melted, bubbling, and lightly golden around the edges.
Rest, garnish, and serve
- Remove from the oven and let rest for 5 minutes. Garnish with the remaining green onions and fresh parsley, then serve warm.
Notes
For the creamiest texture, warm the milk and soften the cream cheese before mashing so they melt in smoothly. Refrigerate leftovers in a sealed container up to 3–4 days; reheat covered in a 350°F oven until hot throughout. Freezing is not recommended for best texture. Dietary swap: use lactose-free butter, sour cream, and milk (and lactose-free cream cheese) to reduce dairy lactose while keeping the same flavor profile.