Ingredients:

  • 6 large Russet Potatoes, scrubbed and dried
  • 1 Tbsp Olive Oil
  • 1 tsp Kosher Salt (for skins)
  • 8 oz thick-cut Bacon, cooked until crisp and crumbled
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1 cup Full-Fat Sour Cream
  • 1/2 cup Whole Milk (or Half-and-Half), warmed
  • 2 1/2 cups Sharp Cheddar Cheese, freshly grated (divided)
  • 1/4 cup Fresh Chives, finely chopped
  • 1 tsp Garlic Powder
  • 1/2 tsp White Pepper
  • Kosher Salt & Freshly Ground Black Pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Rub the clean potatoes with olive oil and salt. Pierce each potato 2-3 times with a fork. Place on a lined baking sheet.
  2. Bake potatoes for 60 to 75 minutes, or until completely tender. While potatoes bake, cook the bacon until crisp, cool, and crumble. Reserve 2-3 Tbsp for topping.
  3. Remove baked potatoes and let them cool for 10 minutes. Carefully slice the potatoes lengthwise and scoop the fluffy flesh into a large mixing bowl, leaving about 1/4 inch attached to the skin.
  4. Use a potato ricer or masher to process the potato flesh until perfectly smooth. Do not use an electric mixer, which will make the mixture gluey.
  5. Add the softened butter, sour cream, warmed milk, garlic powder, and white pepper to the mash. Gently fold together until just combined and creamy.
  6. Fold in 2 cups of the shredded Cheddar, the majority of the crumbled bacon, and the chives. Season generously with salt and pepper. Stir minimally.
  7. Lightly grease a 9x13 inch baking dish. Transfer the potato mixture into the dish and spread evenly.
  8. Top with the remaining 1/2 cup of Cheddar cheese and the reserved crumbled bacon.
  9. Return the casserole to the 400°F (200°C) oven and bake for 25–30 minutes, or until the topping is golden brown and crispy and the edges are bubbling hot.
  10. Remove and let rest for 10 minutes before slicing and serving. Garnish with fresh chives.