Ingredients:

  • 6 large (approx. 350g each) Russet potatoes, scrubbed clean (approx. 2.1 kg total)
  • 1 tbsp olive oil (15 ml)
  • Coarse sea salt
  • 1 cup full-fat sour cream (240g / 240 ml)
  • ½ cup whole milk or half-and-half (120 ml)
  • ½ cup unsalted butter, softened (113g / 4 oz)
  • 2 cups sharp cheddar cheese, grated, divided (220g)
  • 4 rashers thick-cut smoked bacon, cooked until crisp and crumbled (about ½ cup finished bacon bits)
  • ¼ cup fresh chives, finely chopped, divided
  • 1 tsp garlic powder (5g)
  • ½ tsp smoked paprika (2.5g)
  • Salt and freshly cracked black pepper, to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). Prick the potatoes all over with a fork, rub them with olive oil, and sprinkle generously with coarse salt.
  2. Place the potatoes on a lined baking sheet and bake for 60–75 minutes, or until easily pierced with a fork and fully cooked.
  3. Remove the potatoes and let them rest for 10–15 minutes until cool enough to handle. Slice each potato in half lengthwise and scoop out the fluffy interior potato flesh into a large mixing bowl, discarding the skins.
  4. Using a potato ricer or fork, process the hot potato flesh into the mixing bowl. In a small saucepan or microwave, gently warm the milk and butter together until the butter is melted.
  5. Pour the warm milk/butter mixture, sour cream, garlic powder, smoked paprika, salt, and pepper into the riced potatoes. Fold the ingredients together with a sturdy spatula until just combined (do not overmix).
  6. Gently fold in half of the chopped chives and 1 cup of the grated cheddar cheese. Taste and adjust seasoning as needed.
  7. Lightly grease a 9x13 inch casserole dish. Spoon the potato mixture evenly into the prepared dish and smooth the top.
  8. Sprinkle the remaining 1 cup of cheddar cheese and the crumbled bacon bits over the top of the casserole.
  9. Return the casserole to the 400°F (200°C) oven and bake for 25–30 minutes, or until the topping is golden brown, bubbly, and the centre is heated through.
  10. Remove from the oven, let rest for 5–10 minutes before slicing. Garnish generously with the reserved fresh chives before serving.