Ingredients:

  • 4 lbs Russet Potatoes (large)
  • 8 Tbsp (1 stick) Unsalted Butter (softened), divided
  • 1 cup Full-Fat Sour Cream
  • 1/2 cup Whole Milk or Heavy Cream
  • 1 Tbsp Kosher Salt
  • 1 tsp freshly ground Black Pepper
  • 1/2 tsp Garlic Powder
  • 3 cups Sharp Cheddar Cheese (grated), divided
  • 8 strips Cooked Bacon (crumbled)
  • 1/4 cup freshly chopped Chives, divided

Instructions:

  1. Prep the Potatoes: Preheat oven to 400°F (200°C). Wash and scrub the potatoes. Prick each potato 5-6 times with a fork. Rub very lightly with oil (optional).
  2. Bake: Place potatoes directly on the oven rack or a baking sheet. Bake for 60–75 minutes, or until easily pierced with a fork. Remove and let cool for about 15 minutes.
  3. Scoop: Slice each potato lengthwise. Carefully scoop the potato flesh into a large mixing bowl, leaving a sturdy 1/4-inch shell intact.
  4. Mash: Add 6 Tbsp of softened butter, sour cream, whole milk/cream, salt, pepper, and garlic powder to the potato flesh.
  5. Mix: Use a potato masher or electric hand mixer on low speed to mix until just combined and fluffy. Do not over-mix.
  6. Fold In: Gently fold in 2 cups of the grated cheddar cheese, half of the crumbled bacon, and half of the chopped chives. Taste and adjust salt and pepper.
  7. Assemble: Scrape the potato mixture into the prepared 9x13 inch casserole dish. Smooth the top with a spatula.
  8. Top: Melt the remaining 2 Tbsp of butter and drizzle lightly over the top of the casserole. Sprinkle the remaining 1 cup of cheddar cheese and the rest of the crumbled bacon evenly over the surface.
  9. Bake: Return the casserole to the 400°F (200°C) oven and bake for 25–30 minutes, or until the filling is heated through and the cheese topping is melted, golden, and bubbly.
  10. Garnish and Serve: Remove from the oven. Let rest for 5 minutes. Sprinkle with the remaining fresh chives before serving.