Ingredients
- 6 lbs. russet potatoes (about 6 large potatoes, (2721g))
- 2 Tbsp vegetable oil
- ½ lb. bacon (divided, (226g))
- 1 stick butter (softened, (½ cup))
- 1 cup sour cream (8 oz)
- 1 cup milk (8 oz)
- 8 oz. cream cheese (softened)
- 2 cups cheddar cheese (shredded & divided, (200g) )
- 1 tsp garlic powder
- 1 Tbsp salt
- 1 tsp black pepper (freshly cracked)
- nonstick cooking spray
- 2 green onions (thinly sliced)
Instructions
- Gather and prepare all ingredients. Preheat the oven to 400°F.
- Wash, dry, then pierce the potatoes with a fork. Brush all the potatoes with vegetable oil. Then put them on a parchment-lined oven-safe tray and place them in the oven.
- Lay out the bacon on another parchment-lined oven-safe tray and place it in the oven. Cook the bacon for 15-20 minutes, until crispy. Then remove them from the oven and crumble when cooled. Set aside.
- Continue cooking the potatoes for an additional 40 minutes, until fork-tender.*** Remove them from the oven.
- Turn the oven down to 375°F. When the potatoes are cool enough to handle, cut three of them in half lengthwise. Scoop out the potatoes into a large bowl and save the skins for another use. (I air-fried mine for a snack).
- Cut and add the remaining three potatoes, half of the crumbled bacon, butter, sour cream, milk, cream cheese, 1 cup of cheddar cheese, garlic powder, salt, and pepper to the large bowl. Mash and fold together until combined.
- Grease a 9×13 oven-safe dish and pour the potato mixture into the dish. Spread evenly. Top evenly with the remaining cheddar and bacon.
- Bake, uncovered, for 25 minutes, until melty. Remove from the oven and top with green onions.