1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
2. Bring a large pot of salted water to a boil. Add diced potatoes and cook until just tender, about 10 minutes. You want them soft enough to mash slightly but not falling apart. Drain and set aside.
3. In a large mixing bowl, combine the sour cream, melted butter, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until smooth and well mixed.
4. Add the drained potatoes, shredded cheddar cheese (reserve a small handful for topping), cooked bacon bits (reserve some for garnish), and diced green onions to the bowl. Gently fold everything together until potatoes are coated and ingredients are evenly distributed. Be careful not to mash the potatoes too much—you want some texture.
5. Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining cheese and bacon bits over the top.
6. Mix crushed cornflakes or breadcrumbs with a little melted butter, then sprinkle this mixture evenly over the casserole to create a crispy topping.
7. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
8. Remove from oven and let it rest for 5 minutes before serving. This helps the casserole set and makes serving easier.

From my experience, this resting time is key—especially when you’re feeding a hungry family. It’s tempting to dive right in, but a few minutes of patience means cleaner slices and less mess at the table. Plus, Eli usually uses that time to ask for seconds!