Prep Time::20 mins
Cook Time::40 mins
Total Time:: 1 hr
Servings::12
Ingredients
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nonstick cooking spray
10 russet potatoes, peeled and cubed
1/2 cup whole milk
1/4 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 cups shredded Cheddar cheese, divided
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened and cubed
8 slices bacon, cooked, crumbled, and divided
1/4 cup chopped chives, divided
Directions
Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with nonstick cooking spray.
Dotdash Meredith Food Studios
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
Dotdash Meredith Food Studios
Add milk, butter, salt, pepper, and garlic powder to the potatoes; mash until nearly smooth.
Dotdash Meredith Food Studios
Stir in 1 1/2 cups Cheddar cheese, sour cream, cream cheese, 3/4 of the bacon, and 2 tablespoons of chives. Spread potato mixture in the prepared baking dish.
Dotdash Meredith Food Studios
Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with remaining bacon and chives.
Dotdash Meredith Food Studios
Test Kitchen Tips
This recipe was tested in our test kitchen in June 2023 and was updated to use 1/2 cup of milk for mashing the potatoes and cooked bacon instead of bacon bits.
When short on time, use two 20-to 24-oz packages of refrigerated diced potatoes. Cook according to recipe or microwave in a large bowl on high for 10 minutes.