Ingredients
Scale
- 5 pounds russet potatoes
- Olive oil for rubbing
- 10–12 slices bacon, cooked, crumbled, and divided
- 3/4 cup salted butter, softened
- 1 cup sour cream
- 1 cup half-and-half or milk
- 2 cups cheddar cheese, shredded and divided
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon pepper
- 3 green onions, sliced
Instructions
- Preheat oven to 400°F. Scrub and dry potatoes, rub with olive oil, and prick with a fork. Bake for 40 minutes until tender.
- Cook bacon until crispy and crumble; set aside some for topping.
- Reduce oven temperature to 350°F. Remove skins from baked potatoes, cut into chunks, and place in a bowl.
- Add butter, sour cream, half-and-half, onion powder, salt, and pepper. Mash until smooth.
- Stir in cheddar cheese and crumbled bacon, mix well.
- Pour mixture into a greased baking dish, top with remaining cheese and bacon. Bake for 25-30 minutes until hot and bubbly.
- Garnish with sliced green onions and serve.
Notes
Make sure potatoes are fully cooked for the best texture.
Experiment with different cheeses for varied flavors.
Green onions add freshness that balances richness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 500
- Sugar: 2
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 15
- Cholesterol: 50