Place the cubed potatoes in a pot of salted water. Bring to a boil and cook for only 5–7 minutes. They should be slightly tender on the outside but firm in the middle. Drain and let them steam dry for 2 minutes; this creates the "rough" edges that get crispy in the oven.

While the potatoes boil, brown the ground beef and onion in a large skillet. Drain the excess fat. Stir in the minced garlic, smoked paprika, and Worcestershire sauce. Cook for 1 more minute until fragrant.

In a medium bowl, whisk together the canned soup and the sour cream. This combination is less heavy than pure soup and adds a necessary tang that balances the beef.

Grease a 9x13-inch baking dish. Mix the beef and the par-boiled potatoes together in the dish. Pour the soup and sour cream mixture over the top and fold gently to combine so the potatoes don't break.

Spread the shredded cheddar evenly over the top. Season the cheese with an extra pinch of black pepper.

Bake at 400°F for 20–25 minutes. The higher temperature is key to browning the cheese and finishing the potatoes without making them mushy.

Top with sliced scallions immediately after removing from the oven for a fresh, oniony crunch.