Ingredients:

  • 1.5 kg Yukon Gold potatoes, medium-sized
  • 60 ml extra virgin olive oil
  • 50 g unsalted butter, melted
  • 5 g kosher salt
  • 2 g cracked black pepper
  • 225 g full-fat cream cheese, softened
  • 240 g sour cream
  • 200 g sharp cheddar cheese, shredded
  • 150 g thick-cut bacon, cooked and crumbled
  • 30 g fresh chives, finely minced
  • 5 g garlic powder
  • 2 g smoked paprika

Instructions:

  1. Place your scrubbed 1.5 kg Yukon Gold potatoes between two wooden handles. Slice every 1/8th inch until the knife hits the wood. This ensures you have a solid base while the top fans out beautifully.
  2. Pat the potatoes bone dry with a paper towel. Toss them with 60 ml EVOO and 5 g salt. Roast at 400°F (200°C) for 30 minutes.
  3. After 30 minutes, brush with 50 g melted butter and roast for another 15 minutes until the edges are golden and crackling.
  4. While the spuds roast, combine 225 g softened cream cheese, 240 g sour cream, 5 g garlic powder, and 2 g smoked paprika in a bowl. Use a hand mixer until the mixture is silky and aerated. Fold in half of the 150 g bacon and 30 g chives.
  5. Remove the potatoes from the oven. Carefully spoon the dip mixture into the center of the potato fan or over the top if the slits are too tight. Sprinkle with 200 g shredded cheddar. Return to the oven for 5 minutes until the cheese is bubbling and molten.
  6. Top the hot, cheesy platter with the remaining bacon and chives. Serve immediately while the contrast between the cold start dip and the hot potato is at its peak.