Step 1

Preheat oven to 350° F and grease an 8” baking dish with nonstick cooking spray.

Step 2

In a large pot, add the diced potatoes and cover them with water. Bring to a boil medium-high heat and cook for about 15-20 minutes or until the potatoes are fork tender.

Step 3

Drain the potatoes into a colander and then add them back to the pot.

Step 4

Mash the potatoes to your desired consistency. You can leave them chunky or mash them more to your liking. (be careful not to over-mash).

Step 5

Then add the butter, sour cream, heavy cream, garlic powder, salt and pepper and stir to blend well.

Step 6

Next, add one cup of the shredded cheddar cheese and ½ cup of the bacon bits and gently stir to combine.

Step 7

Pour the potato mixture into the prepared baking dish.

Step 8

Top with the remaining shredded cheese and bacon crumbles.

Step 9

Bake uncovered for 20 minutes, or until the cheese is melted.

Step 10

Garnish with sliced green onions if desired.