Ingredients
4 cups russet potatoes, peeled and diced
1 (8 oz) package cream cheese, softened
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup pickled jalapeños, chopped (more if you like extra heat)
1/4 cup green onions, chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
Salt and black pepper, to taste
1 cup crushed tortilla chips (for topping)
1/2 cup crispy bacon, crumbled (optional, for garnish)
Instructions
-
Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
-
Boil the Potatoes: Place diced potatoes in a large pot and cover with water. Bring to a boil and cook for 10–12 minutes, until potatoes are tender but not falling apart. Drain well.
-
Make the Casserole Mixture: In a large bowl, mix together the softened cream cheese, sour cream, cheddar cheese, Parmesan, jalapeños, green onions, garlic powder, onion powder, paprika, and salt and pepper until smooth.
-
Combine with Potatoes: Gently fold the boiled potatoes into the cheese mixture, making sure the potatoes are well coated.
-
Assemble and Bake: Transfer the potato mixture into the prepared baking dish and spread it evenly. Top with crushed tortilla chips for crunch.
-
Bake: Bake for 25–30 minutes, or until the top is golden and bubbly.
-
Garnish and Serve: Remove from the oven and sprinkle with crumbled bacon, if using. Serve warm as a side dish or main event!