Ingredients:

  • 5 lbs Russet potatoes, scrubbed
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 cup unsalted butter, melted
  • 1 cup full-fat sour cream
  • 1/2 cup heavy whipping cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1/2 tsp cracked black pepper
  • 12 oz thick-cut bacon, cooked and crumbled
  • 1/2 cup green onions, thinly sliced
  • 1/4 cup fresh chives for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pierce each Russet potato several times with a fork. Rub the skins with olive oil and sprinkle with salt.
  3. Place potatoes on a baking sheet and roast for 60–75 minutes, or until the skins are crisp and a knife slides into the center with zero resistance.
  4. Remove from oven and let cool just enough to handle.
  5. Slice the roasted potatoes in half lengthwise and scoop the fluffy interiors into a large mixing bowl, discarding the skins.
  6. Add melted butter, sour cream, heavy cream, garlic powder, and cracked black pepper to the potatoes.
  7. Using a potato masher, fold in the majority of the shredded sharp cheddar cheese, cooked bacon, and sliced green onions until combined but not over-mixed.
  8. Transfer the mixture to a 9x13-inch baking dish and spread evenly.
  9. Top with the remaining shredded cheddar cheese.
  10. Bake until the top is golden brown and bubbling, then garnish with fresh chives before serving.