We call it the 'Holiday Hug Casserole'—so warm and indulgent, you’ll keep making it well past December!

Servings: 6-8 servings

6 medium russet potatoes, peeled and cubed
1 cup sour cream
1 cup ranch dressing
1 cup shredded cheddar cheese
1/2 cup chopped green onions
1/2 cup cooked and crumbled bacon
Salt and pepper to taste
2 tablespoons butter, melted
1/2 cup crushed cornflakes or breadcrumbs (optional)

Preheat your oven to 350°F (175°C).

Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and set aside.

In a large bowl, combine the sour cream, ranch dressing, shredded cheddar cheese, green onions, and crumbled bacon.

Add the cooked potatoes to the bowl and gently fold them into the mixture until well coated.

Season with salt and pepper to taste.

Transfer the potato mixture to a greased 9x13-inch baking dish.

Drizzle the melted butter over the top and, if desired, sprinkle with crushed cornflakes or breadcrumbs for added crunch.

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

Let it cool for a few minutes before serving.