Ingredients

• Casserole
• 6 medium potatoes
• 6 slices bacon
• 1/2 cup (1 stick) butter, divided
• 1 pint sour cream
• 1 cup shredded cheddar cheese
• 1 cup chopped green onions
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper


• Bread Crumb Topping
• 1/2 cup plain bread crumbs
• 1/2 teaspoon dried parsley
• 1/8 teaspoon salt
• pinch of ground black pepper

Directions

Preheat oven to 350° F.

Fill a large sauce pan with enough water to cover all potatoes and bring to a boil. Place potatoes (with skins still on) in boiling water and boil over medium-high heat for 30 to 35 minutes or until you can fairly easily pierce through center of potatoes with a fork.

Cook bacon and crumble into pieces. Set aside. Once potatoes are cooked, drain and allow to cool for about 5 minutes. Grate potatoes with a cheese grater and place in a large mixing bowl. Melt half of the butter. Add to potatoes the bacon pieces, melted butter, sour cream, grated cheese, green onions, salt and pepper and stir with a fork to combine. Transfer mixture to a buttered 9 x 13-inch casserole dish and evenly spread around with a fork. Sprinkle buttered and seasoned bread crumbs evenly over top of casserole.

Bake for 30 minutes, or until casserole is heated through and the top has turned a light golden brown.