Loaded Baked Potato Casserole is PERFECT for game day, made with russet potatoes baked in a cheesy sauce with spices and onions, then topped with crispy bacon and served with sour cream.
Preheat oven to 400°F. Grease a large baking dish and set aside.
Cut potatoes into 1/2-inch pieces. Try to keep them all about the same size. Add potatoes, onions, and green onions to the baking dish.
In a saucepan, melt butter. Whisk in flour and cook 3-4 minutes, until flour starts to brown and begins to smell nutty, whisking continuously. Slowly whisk in milk and spices. Whisk often, every few seconds, until mixture begins to thicken.
Once milk mixture thickens, add 1 cup of the shredded cheddar and all of the pepper jack. Mix together for about a minute, until cheese is melted. Pour over potatoes and carefully mix everything together. Top with remaining cheddar.
Cover dish with tinfoil and bake for 25-30 minutes, or until potatoes are just softened. Remove the tinfoil and bake an additional 15 minutes, or until potatoes are completely fork-tender.
If you want to brown the cheese more, broil for 1-2 minutes. Watch closely so it doesn't burn.
Top with remaining bacon and green onions before serving.
Notes
Bake time can vary depending on how big your potato pieces are cut. Larger pieces can need an extra 20-25 minutes covered.Click on the time in the instructions to start a timer!