Wash, peel, and dice the potatoes into even pieces. Uniform pieces cook evenly and create a smooth casserole texture.

Place potatoes in a large pot of water. Bring to a boil and cook until fork tender, about fifteen minutes.

Drain the potatoes well using a colander. Allow them to cool slightly before mixing with other ingredients.

Preheat your oven to 375°F. Lightly grease a baking dish to prevent sticking during baking.

In a large bowl, combine sour cream, cream cheese, milk, melted butter, garlic powder, onion powder, salt, and pepper.

Place the cooked potatoes into the creamy mixture. Stir gently until all potatoes are coated evenly.

Add most of the shredded cheddar cheese and green onions. Stir until well distributed throughout the mixture.

Spread the potato mixture evenly into the prepared baking dish. Smooth the top with a spoon.

Sprinkle remaining cheese and breadcrumbs over the top. This creates a delicious golden crust while baking.

Bake for about 45 minutes until bubbling and golden brown. Let rest for five minutes before serving.