3 medium Russet potatoes
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon onion powder
2 tablespoons unsalted butter, softened
1/2 cup shredded mild cheddar cheese, divided
1/2 cup whole milk
1/4 cup sour cream
2 pieces cooked bacon, crumbled
6 blades fresh chives, chopped
Preheat oven to 375 degrees.
For a mashed potato consistency, peel and cube potatoes. Cook potatoes in boiling water for 20 minutes or until soft. Drain.
For a twice baked potato consistency, prick the potatoes with a fork. Cook the potatoes on a paper towel in the microwave for five minutes or until the skin has started to shrivel like your fingers in the bathtub. Cut the potatoes in half and carefully scoop out the insides.
With an electric mixer, beat cooked potatoes, salt, pepper, onion powder, butter, 1/4 cup cheese, milk, and sour cream together until creamy. Spread potato mixture in a greased casserole dish and top with remaining 1/4 cup cheese. Bake for 15 minutes. Top with chives and bacon. Have with a glass of water.