Ingredients:

  • 5 lbs Russet potatoes, scrubbed and dried
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup unsalted butter, melted
  • 1 cup whole milk
  • 1 cup full-fat sour cream
  • 1 tsp garlic powder
  • 2 tsp sea salt
  • 1 tsp freshly cracked black pepper
  • 2.5 cups sharp Cheddar cheese, freshly shredded
  • 12 slices thick-cut bacon, cooked and crumbled
  • 1 bunch green onions, thinly sliced

Instructions:

  1. Scrub 5 lbs Russets and pierce with a fork. Bake at 400°F for 1 hour until the skins are papery and the centers give easily when squeezed.
  2. While the potatoes roast, fry 12 slices of thick cut bacon in a skillet until shatter crisp. Drain on paper towels and crumble once cooled.
  3. Slice the hot potatoes in half. Scoop the flesh into a large bowl, leaving the skins behind. Note: You can discard the skins or fry them up as a snack later.
  4. Pour 1/2 cup melted butter over the hot potato flesh. Mash roughly until no large chunks remain.
  5. Add 8 oz softened cream cheese and 1 cup whole milk. Use a sturdy masher to incorporate until the mixture looks velvety.
  6. Gently fold in 1 cup sour cream, 1 tsp garlic powder, 2 tsp sea salt, and 1 tsp black pepper.
  7. Stir in 1.5 cups of the shredded cheddar, half of the crumbled bacon, and half of the sliced green onions.
  8. Spread the mixture into a greased 9x13 dish. Top with the remaining 1 cup of cheddar and the rest of the bacon.
  9. Place in a 350°F oven for 20 minutes until the cheese is bubbling and the edges are golden.
  10. Sprinkle with the remaining green onions just before serving until the fresh aroma hits the table.