Ingredients:

  • 6 large russet potatoes (about 3 lbs / 1.36 kg), scrubbed
  • 1/2 cup (1 stick / 113g) unsalted butter, melted
  • 1 cup (240ml) sour cream
  • 1 cup (113g) shredded cheddar cheese, divided (reserve 1/2 cup for topping)
  • 1/4 cup (60ml) whole milk (optional, for extra creaminess)
  • 6 slices bacon, cooked until crispy and crumbled
  • 1/4 cup chopped fresh chives, plus more for garnish
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/4 teaspoon garlic powder (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Prick potatoes with a fork and bake for 45-60 minutes, or until easily pierced with a fork. Alternatively, boil potatoes until tender.
  2. While potatoes bake/boil, cook bacon until crispy. Crumble and set aside.
  3. Once the potatoes are cool enough to handle, cut them in half (if baked) or drain (if boiled). Scoop out the flesh (if baked) or leave in skins (if boiled) into a large bowl. Add melted butter, sour cream, and milk (if using). Mash with a potato masher or electric mixer until smooth and creamy.
  4. Stir in 1/2 cup of the shredded cheddar cheese, crumbled bacon, chives, salt, pepper, and garlic powder (if using). Mix well.
  5. Pour the potato mixture into a greased 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  6. Bake in the preheated oven for 20-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through. The top should be lightly golden brown.
  7. Remove from oven and let cool slightly before serving. Garnish with extra chives.