Ingredients:

  • 5 lb Russet Potatoes
  • 4 Tbsp unsalted butter, melted
  • 8 oz full-fat cream cheese, softened
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, shredded (divided)
  • 1/2 cup whole milk
  • Salt, black pepper, and garlic powder (to taste)
  • 8 strips bacon, cooked crispy and crumbled
  • 1/4 cup Panko breadcrumbs

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce the Russet potatoes 4–5 times each. Rub lightly with olive oil and kosher salt. Roast for 50–60 minutes, or until soft. Let them rest for 10 minutes until warm enough to handle.
  2. Slice each warm potato in half lengthwise and scoop the flesh out into a large mixing bowl, leaving a thin shell wall intact. Immediately add the melted butter and the softened cream cheese to the hot potato flesh. Lightly mash with a potato masher until the mixture looks rustic and is just combined (avoid overmixing).
  3. Stir in the sour cream, whole milk (add slowly until the desired thick consistency is reached), salt, pepper, and garlic powder. Fold in 1.5 cups of the shredded cheddar cheese. Taste and adjust seasoning as needed.
  4. Scrape the creamy potato mixture into a prepared 9x13 inch baking dish, spreading it evenly. In a small bowl, mix the remaining 1/2 cup cheddar, the crispy crumbled bacon, and the Panko breadcrumbs. Sprinkle this topping mixture evenly over the casserole surface.
  5. Bake the casserole in a 350°F (175°C) oven for 25–30 minutes, or until the cheese is melted and bubbly and the topping is golden brown. Let the casserole rest for 5–10 minutes before serving to allow the creamy center to firm up slightly.