Ingredients:

  • 8 medium Russet Potatoes (approx. 2.2 kg / 5 lbs), uniformly sized
  • 1 Tbsp Olive Oil (15 ml)
  • 1 tsp Sea Salt (5 g)
  • 1 cup Unsalted Butter (225 g / 2 sticks), softened and divided
  • 1 cup Full-Fat Sour Cream or Crème Fraîche (240 ml)
  • ½ cup Whole Milk or Double Cream (120 ml), warmed
  • 5 cups Sharp Cheddar Cheese (approx. 150 g), grated and divided
  • 1 cup Cooked Bacon or Pancetta (approx. 100 g), crisped and crumbled (reserve 1/4 cup for topping)
  • ½ cup Fresh Chives (approx. 15 g), finely chopped and divided
  • 1 tsp Kosher Salt (5 g), or to taste
  • ½ tsp Freshly Ground Black Pepper (2.5 g)
  • ¼ tsp Garlic Powder

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean. Prick each potato several times with a fork. Rub lightly with olive oil and salt.
  2. First Bake: Place potatoes directly on the oven rack or a baking sheet. Bake for 60–75 minutes, or until the skins are crisp and the insides are completely tender.
  3. Cool Slightly: Remove potatoes and let them cool for 10–15 minutes until they are handleable but still quite hot. Slice them in half lengthwise.
  4. Scoop the Flesh: Using a spoon, carefully scoop the fluffy potato flesh into a large mixing bowl, leaving about a 1/4-inch (6 mm) shell intact (these will be discarded).
  5. Mashing: Working quickly while the potato is hot, mash the potato flesh thoroughly using a potato masher, or push it through a potato ricer for the lightest texture.
  6. Add Fat & Dairy: Immediately add ¾ cup (170g) of the butter and the warmed milk/cream. Stir until the butter is completely melted and incorporated.
  7. Incorporate Tang: Add the sour cream (or crème fraîche), garlic powder, salt, and pepper. Mix until just combined. Do not overmix.
  8. Fold in Fillings: Gently fold in 1¼ cups of the grated cheddar cheese, the majority of the crumbled bacon, and half of the chopped chives. Taste and adjust seasoning as necessary.
  9. Prepare Casserole: Grease the casserole dish with the remaining ¼ cup (55g) of softened butter. Spoon the potato mixture evenly into the prepared casserole dish. Smooth the top with a spatula.
  10. Top & Bake: Sprinkle the remaining ¼ cup of cheddar cheese and the reserved bacon pieces evenly over the top of the casserole.
  11. Second Bake: Return the casserole to the 400°F (200°C) oven for 35–45 minutes, or until the top is golden brown, bubbling fiercely around the edges, and the centre is heated through.
  12. Garnish and Serve: Let rest for 5 minutes. Garnish generously with the remaining fresh chives before serving.