Cheesy Potato’s Recipe

Preheat and prep

Preheat oven to 200°C (400°F). Wash and dry the russet potatoes. Using a sharp knife, cut each potato into 1/2-inch (1.3 cm) cubes for even cooking. Place the cubed potatoes in a large bowl.

Toss potatoes with olive oil (about 1 tablespoon), 1 tablespoon of the salt and 1/2 teaspoon of the black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment or lightly oiled.

Roast in the preheated oven for 25–30 minutes, turning once halfway through, until potatoes are tender and edges are golden brown. Remove from oven and lower oven temperature to 180°C (350°F).

While potatoes roast, combine cream cheese, sour cream, milk and melted butter in a large mixing bowl. Whisk until smooth and no lumps remain.

Add grated cheddar and mozzarella to the cream mixture, reserving 1/2 cup of cheddar for topping. Stir gently to combine.

Season the cheese mixture with remaining 1/2 tablespoon salt, 1/2 teaspoon black pepper, garlic powder and onion powder. Taste and adjust seasoning; mixture should be creamy and slightly tangy.

Transfer the hot roasted potatoes into the bowl with the cheese mixture. Fold gently so the potato cubes are thoroughly coated and warm from the potatoes helps melt the cheeses.

Spoon the cheesy potatoes into a 9x9-inch (or similar) baking dish. Sprinkle the reserved 1/2 cup cheddar evenly over the top and dust with paprika if using.

Bake at 180°C (350°F) for 15–20 minutes, until the top is bubbly and lightly golden. For a more browned top, place under the broiler for 1–2 minutes watching carefully to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle crumbled cooked bacon and sliced scallions over the top before serving.

Serve warm as a side dish. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 175°C (350°F) oven until warmed through.