2. **Parboil potatoes**: Boil quartered potatoes in salted water for about 8 minutes until slightly tender but not fully cooked. Drain.
3. **Mix the sauce**: In a large bowl, stir together sour cream, cream of mushroom soup, mayonnaise, garlic powder, onion powder, salt, and pepper.
4. **Combine**: Add potatoes, half the bacon, half the cheese, and half the green onions. Mix well to coat.
5. **Bake**: Transfer to the baking dish. Top with remaining cheese and bacon.
6. **Cover & bake**: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until cheese is melted and bubbly.
7. **Garnish**: Sprinkle remaining green onions before serving.
✨ These potatoes come out rich, cheesy, smoky, and creamy—like “loaded baked potatoes in a casserole form.” Perfect for BBQs, potlucks, or a cozy dinner side!
Do you want me to also give you a **slow cooker version** of this recipe so you can set it and forget it?