| 4 Russet Potatoes, scrubbed and dried (about 3 - 4 lbs) | |
| 2 tbsp. Olive Oil + Sprinkle of Salt | |
| 4 tbsp. Unsalted Butter | |
| 4 oz. Cream Cheese | |
| 1 cup Sour Cream | |
| ½ cup Heavy Cream | |
| ½ tsp. Garlic Powder | |
| 1 tsp. Seasoned Salt | |
| 8 oz. Sharp Cheddar, shredded (2 cups) | |
| 1 Small Bunch Chives, thinly sliced (about ¼ cup) | |
| 1 lb. Bacon, cooked and crumbled | |
| Fresh Italian Parsley, for garnish | |
| Freshly Cracked Black Pepper, optional to taste |
Who doesn't swoon over a cheesy potato casserole during the holidays? Fully loaded with all the things you crave on a baked tater.
| 1. | Preheat the oven to 400F with the rack in the middle. |
| 2. | Place the potatoes on a baking sheet, massage each with olive oil and then sprinkle each with a little salt. Bake for 1 hour and 15 minutes, or until the potatoes can easily be pierced with a knife. |
| 3. | Meanwhile, cook the bacon, crumble, and set aside. Also set out the butter and cream cheese to soften to room temperature while the potatoes bake. |
| 4. | Remove the potatoes from the oven and set on a cutting board. When they are cool enough to handle, cut the potatoes into 1-inch chunks, leaving the skin on. Transfer to a bowl with butter, cream cheese, sour cream, heavy cream, garlic powder, seasoned salt, 1.5 cups of cheddar, chives, and most of the bacon (saving a little to sprinkle on top). Mix everything together until well combined. If mixture is too thick, add a splash of milk or more heavy cream. |
| 5. | Transfer everything to a large baking dish. Sprinkle with remaining bacon and cheese. Bake in 400F oven, uncovered, until heated through. About 25 minutes. When you’re ready to serve, sprinkle with Italian parsley and optional black pepper. |
