Ingredients:

  • 6 large Russet Potatoes (about 1.8 kg / 4 lbs), scrubbed clean
  • 1 Tbsp (15 ml) Olive Oil or neutral cooking oil
  • 1 tsp (5 g) coarse Sea Salt (for rubbing the skin)
  • 8 Tbsp (113 g / 1 stick) Unsalted Butter, softened or melted
  • 1 cup (240 ml) Sour Cream (full-fat is best)
  • ½ cup (120 ml) Whole Milk or half-and-half
  • 2 tsp (10 ml) Worcestershire Sauce (optional)
  • 1 tsp (5 g) Garlic Powder
  • ½ tsp (2.5 g) Onion Powder
  • 2 tsp (10 g) Kosher Salt (or to taste)
  • 1 tsp (5 g) freshly ground Black Pepper (or to taste)
  • 2 cups (240 g) Sharp Cheddar Cheese, grated (reserve ½ cup for topping)
  • 6 slices of Smoked Bacon, cooked until crisp and crumbled (reserve 2 Tbsp for topping)
  • 2 Tbsp (15 g) Fresh Chives, finely chopped (plus extra for garnish)
  • 2 Tbsp (30 g) Melted Butter (optional, for a crispier crust)

Instructions:

  1. Prep the Potatoes: Preheat oven to 400°F (200°C). Prick the potatoes several times with a fork. Rub with olive oil and coarse salt.
  2. First Bake: Place potatoes directly on the oven rack (or a foil-lined sheet) and bake for 60–75 minutes, or until fully tender and a skewer inserts easily.
  3. Cool & Halve: Remove potatoes and let them cool just enough to handle (about 10 minutes). Cut each potato in half lengthwise.
  4. Scoop the Spuds: Using a spoon, carefully scoop the hot potato flesh into a large mixing bowl, leaving about a ¼-inch (6 mm) shell of potato attached to the skin to ensure the mixture stays dry. Discard the potato skins.
  5. Mash: Use a potato ricer or masher to break down the potato flesh thoroughly. Working quickly while the potatoes are hot is crucial.
  6. Add Fat and Dairy: Immediately incorporate the 8 Tbsp of melted butter. Then, gently mix in the sour cream, milk, Worcestershire sauce (if using), and all dry seasonings (garlic powder, onion powder, salt, pepper). Mix until just combined and smooth. Do not overmix.
  7. Fold in Cheese and Bacon: Gently fold in the 1 ½ cups of grated cheddar and the bulk of the bacon crumbles using a rubber spatula.
  8. Prepare the Casserole Dish: Lightly grease the 9x13 inch baking dish.
  9. Load the Mix: Transfer the potato mixture into the prepared dish, spreading evenly. Create peaks and swirls on the top.
  10. Top and Prep: Brush the top of the casserole with the 2 Tbsp of melted butter (optional) and sprinkle with the reserved ½ cup of cheddar cheese and the reserved bacon crumbles.
  11. Second Bake: Bake at 350°F (175°C) for 30–35 minutes, or until the casserole is heated through and the cheese topping is golden brown and bubbly.
  12. Rest and Garnish: Remove from the oven and allow to rest for 10 minutes. Garnish generously with fresh chives before serving.