Creamy Cheesy Potatoes

• 6 cubes Big Russet Potatoes
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• 1 can (10.75 Oz. Can) Cream Of Onion Soup (or Another Can Of Mushroom Soup)
• 1-1/2 cup Sour Cream
• 1/2 cups Bacon Bits
• 2 Tablespoons Onion Powder
• 2 Tablespoons Garlic Powder
• 3 dashes Garlic Salt
• 1 Tablespoon Pepper
• 1 Tablespoon Salt
• 3 cups Monterey Jack Cheese Blend, Divided
• 2 whole Diced Green Onions (green And White Parts)
• 2 dashes Paprika

1. Preheat oven to 400F.
2. First cube your potatoes and add to generously salted water. You can either peel your potatoes or wash them really well and cube them. (It depends if you're a potato skin kinda person or not.) Boil your potatoes and do the fork test to determine when they're ready.
3. In the meantime, add the rest of your ingredients (except 1 cup of the cheese, some scallions for topping, and the paprika) into a deep casserole dish. Once the potatoes are fork tender and drained, add these to the other ingredients in the casserole dish. Add the remaining cheese and scallions. Dash your paprika on top of all of this and bake for about 15 minutes or until bubbling and all the cheese is melted.
4. A great side for grilling on the barbecue!

potatoes, cream of mushroom soup, cream of onion soup, sour cream, bacon, onion powder, garlic, garlic, pepper, salt, cheese, green onions, paprika

Taken from tastykitchen.com/recipes/sidedishes/creamy-cheesy-potatoes/ (may not work)