Ingredients
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4 large russet potatoes, peeled and diced
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1 ½ cups shredded cheddar cheese
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½ cup sour cream
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½ cup milk
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4 tbsp butter, melted
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½ tsp garlic powder
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½ tsp onion powder
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Salt and pepper to taste
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6 slices bacon, cooked and crumbled
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¼ cup green onions, chopped
Instructions
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Preheat oven to 375°F (190°C) and grease a baking dish.
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Boil the potatoes
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Place diced potatoes in a pot of salted water and boil until fork-tender (about 10-15 minutes). Drain.
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Mash and mix
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In a large bowl, mash the potatoes, then mix in butter, milk, sour cream, garlic powder, onion powder, salt, and pepper. Stir until smooth.
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Add cheese and bacon
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Fold in 1 cup of shredded cheese and half of the crumbled bacon.
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Bake
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Spread the potato mixture into the baking dish, top with the remaining cheese and bacon, and bake for 20-25 minutes, until the cheese is bubbly.
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Garnish and serve
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Sprinkle with green onions and serve warm!
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