Ingredients:

  • 5 lbs (2.27 kg) Russet potatoes, scrubbed
  • 8 slices thick-cut bacon, cut into 1-inch pieces
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (240 ml) whole milk, warmed
  • 8 oz (227 g) cream cheese, softened
  • 1 cup (113g) shredded cheddar cheese, divided
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of cayenne pepper (optional, for a kick)
  • 1/4 cup chopped fresh chives or green onions (optional)
  • Sour cream or Greek yogurt, for serving (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce potatoes all over with a fork. Bake until easily pierced with a knife, about 1 hour.
  2. While potatoes bake, cook bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon, drain on paper towels, and crumble. Reserve bacon grease.
  3. Once potatoes are cool enough to handle (about 15 minutes), halve them lengthwise. Scoop out the potato flesh into a large bowl, leaving a thin layer of potato inside the skins. Reserve the potato skins.
  4. To the bowl with the potato flesh, add softened butter, warmed milk, softened cream cheese, 1/2 cup cheddar cheese, salt, pepper, garlic powder, onion powder, and cayenne pepper (if using). Mash well with a potato masher or use an electric mixer until smooth and creamy. Stir in most of the crumbled bacon, reserving some for topping.
  5. Spread the potato mixture evenly into a prepared 9x13 inch baking dish. Top with remaining cheddar cheese and reserved crumbled bacon.
  6. Bake in the preheated oven until golden brown and bubbly, about 20-25 minutes. Let cool slightly before serving. Garnish with chives or green onions and serve with sour cream or Greek yogurt, if desired.