crumbled bacon(part of the one pound of bacon above)
1sliced green onion
Instructions
Cook bacon until crispy and place on paper towels to remove any excess grease then crumble bacon.
Add 5 pounds peeled russet potatoes, 1-inch diced to a large stockpot and cover them with cold water (about 2 inches over the potatoes.) Place over high heat, and bring to a boil.
Once at a boil, reduce heat to medium-low and lightly boil them until just fork tender but not falling apart, 15-20 minutes.
Drain the potatoes well, then place them back into the hot pot and let them sit for 5 minutes. This will help some of the excess water evaporate off the potatoes.
Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
In a medium-sized bowl, whip 8 ounces (1 block) cream cheese, softened to room temperature until smooth. Add 1 cup sour cream and whip again until smooth.
Add 1/3 cup milk, slowly stir it in fully.
Then stir in ¾ of the cooked bacon, 2 sliced green onions, 1 1/2 cups freshly shredded cheddar cheese1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon onion powder and 1/2 teaspoon black pepper,
Add the creamy mixture to the pot with the potatoes and stir to combine, so the potatoes are coated. Carefully stir, so you don’t break up the potatoes too much.
Add the mixture to the prepared baking dish. Cover with 1 1/2 cups freshly shredded cheddar cheese.
Bake uncovered for 25-30 minutes until bubbly, and the cheese has started to brown.
Top with the remaining crumbled bacon and 1 sliced green onion and serve immediately.
Video
Notes
You can use Yukon Gold potatoes in place of russets.
Other cheese, pepper jack, white cheddar, Swiss would be all good.
You can purchase bacon pieces instead of cooking up a pound of bacon. You'd probably need a couple of packets.
You can make this ahead of time if desired and then bake when ready to.
Leftovers will keep for up to 5 days. To reheat, do so in the microwave or back in the oven. If reheating in the oven, cover with foil and back until warm.