– Medium Russet Potatoes (Or use leftover mashed potatoes) – Butter – Sour Cream – Milk – Shredded Cheddar Cheese – Bacon Slices or Bacon Bits – Green Onions – Garlic Powder – Salt – Black Pepper


Scrub and rinse potatoes under water to remove any debris. Poke holes on the outside of each potato with a fork. Place potatoes on a paper towel in the microwave and cook for approximately 15 minutes.

Add potatoes to a large bowl and use a potato masher or an electric mixer with paddle attachment.

Add butter, milk, and ½ cup of the sour cream and mix well.

Cook bacon over medium heat in a large pan until crispy then place on a paper towel-lined plate. Once it cools, crumble or chop into bacon bits.

Add half of the bacon and ¼ cup of shredded cheddar cheese to the potatoes and mix well.

Pour the potato mixture into the baking dish. Add the remaining sour cream. Sprinkle cheese, crumbled bacon, and green onion/chives.

Bake in the oven for 20-25 minutes until heated through to the center and cheese is melted.