Ingredients:

  • 6 large Russet or King Edward potatoes (about 1.8 kg / 4 lbs total)
  • 1 tbsp (15 ml) olive oil
  • Coarse sea salt and black pepper
  • 4 tbsp (56g) unsalted butter, softened or melted
  • 1 cup (240 ml) sour cream (full fat)
  • ½ cup (120 ml) whole milk or double cream, warmed slightly
  • 1 ½ tsp (7.5 ml) garlic powder
  • 1 tsp (5 ml) onion powder
  • ½ tsp (2.5 ml) freshly ground black pepper
  • 1 tsp (5g) coarse sea salt
  • 2 cups (240g) Sharp Cheddar cheese, grated, divided
  • 6 slices (about 90g) smoky streaky bacon, cooked until crispy and crumbled
  • ¼ cup (60 ml) chopped fresh chives
  • 2 tbsp (30g) melted unsalted butter
  • ¼ cup (60g) panko breadcrumbs

Instructions:

  1. Preheat your oven to 200°C (400°F). Line a large baking sheet. Prick each potato 4-5 times with a fork. Rub the potatoes with olive oil and sprinkle generously with coarse salt.
  2. Bake the potatoes directly on the sheet for 60-75 minutes, or until very tender and easily pierced with a fork. While the potatoes are baking or cooling, cook the bacon until perfectly crispy, drain well, and crumble.
  3. Remove the potatoes from the oven and let them cool for about 10 minutes. Slice each potato lengthwise and scoop the fluffy flesh into a large mixing bowl, leaving about 1/4 inch (6mm) of potato attached to the skin (discard skins).
  4. Add the softened butter, sour cream, warmed milk/cream, salt, pepper, garlic powder, and onion powder to the scooped potato flesh. Mash thoroughly until smooth and creamy.
  5. Gently fold in 1 ½ cups of the grated Cheddar cheese, three-quarters of the crumbled bacon, and most of the chopped chives. Taste and adjust seasoning if necessary.
  6. Spoon the potato mixture evenly into a prepared 9x13 inch baking dish. Smooth the top with a spatula.
  7. Prepare the Topping: In a small bowl, mix the 2 tbsp melted butter with the panko breadcrumbs and the reserved ½ cup of Cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
  8. Return the casserole to the 200°C (400°F) oven for 20-25 minutes, or until the filling is heated through, the cheese is melted, and the topping is golden brown and crisp.
  9. Remove from the oven and let it rest for 5-10 minutes. Garnish with the remaining crumbled bacon and fresh chives before serving.