Ingredients
– 4 large russet potatoes
– 1 cup sour cream
– ½ cup shredded cheddar cheese
– ½ cup cooked and crumbled bacon
– ¼ cup chopped green onions (optional)
– 1 teaspoon garlic powder
– Salt and pepper, to taste
Equipment Needed
– Large pot
– Potato masher
– Mixing bowl
– Baking dish
– Oven
Step-by-Step Instructions
First things first, let’s get those potatoes ready. Start by peeling and cutting the potatoes into uniform chunks. I usually go for about 1-inch pieces to ensure they cook evenly. Place the potatoes in a large pot, cover them with water, and add a generous pinch of salt. Bring the water to a boil and cook until the potatoes are tender, usually around 15–20 minutes. I like to test them with a fork—if they slide right off, you’re good to go! (See the next page below to continue steps…)