Best Loaded Mashed Potato Bake

Ingredients

• Russet potatoes

  Flesh and skin, raw

  1.81kg

• Bacon

  Raw, cured pork

  8 strip or 96g

• Sour cream

  Reduced fat, cultured

  ¾ cup or 182g

• Butter

  Unsalted

  ⅓ cup or 76g

• Heavy whipping cream

  Fluid

  2 tbsp or 30g

• Garlic

  Raw

  2 tsp or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar cheese

  1 ¾ cup, shredded or 198g

Directions

1. Preheat oven to 350º. In a large pot, add potatoes and cover with 2 inches water. Boil until fork tender, 15 to 20 minutes. Drain and return to pot.
2. Meanwhile, in a large oven-safe skillet over medium heat, cook bacon until crispy, 6 minutes. Drain on a paper towel-lined plate.
3. Mash potatoes. Add 1¼ cups cheddar, most of the cooked bacon, sour cream, butter, heavy cream, and garlic and season generously with salt and pepper.
4. Transfer potatoes to oven-safe skillet (or a 9-x-13" baking dish) and top with remaining cheddar and cooked bacon.
5. Bake until cheddar is melty, 15 minutes. Enjoy!