Ingredients:

  • 4 large russet potatoes (about 2 lbs or 900g)
  • ½ cup sour cream
  • 1 cup milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1½ cups shredded cheddar cheese
  • ½ cup cooked bacon, chopped (optional)
  • 2 green onions, sliced (for topping)
  • ½ cup breadcrumbs (for topping)

Instructions:

  1. Scrub and pierce potatoes. Microwave or bake until tender (about 10-15 minutes in microwave or 45 minutes at 400°F/200°C for baking).
  2. Once cool, cut potatoes in half lengthwise and scoop out the insides into a bowl. Add sour cream, milk, butter, garlic powder, onion powder, salt, and pepper. Mash until creamy.
  3. Fold in shredded cheese and chopped bacon into the potato mixture.
  4. Transfer the potato mixture into a greased casserole dish. Smooth the top.
  5. In a small bowl, combine breadcrumbs with a drizzle of olive oil. Sprinkle over the potato mixture.
  6. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until golden and bubbly.
  7. Top with green onions and serve hot.