1. Dice potatoes into bite-size pieces. Boil potatoes for 12 minutes. Drain. 2. Cook bacon. Remove to a paper towel lined plate and crumble once cool. 3. In a large bowl, add drained potatoes, melted butter, and seasonings. Stir to coat. 4. Stir in sour cream, cheese, and bacon, reserving ½ cup each of cheese and bacon for the topping.
5. Pour potato mixture into the casserole dish. Sprinkle the top of the potatoes with additional half cup cheddar cheese.