Ingredients:

  • 4 medium russet potatoes (about 2 pounds)
  • 1 cup full-fat sour cream
  • 1/4 cup fresh chives, chopped
  • 1 cup sharp cheddar cheese, shredded
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional, for topping)
  • Extra chives for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Scrub the potatoes thoroughly under cold running water. Boil a large pot of salted water and carefully add the potatoes. Cook for about 20-25 minutes or until fork-tender. Drain and let cool slightly before peeling.
  3. Once the potatoes are cool enough to handle, place them in a large mixing bowl. Use a potato masher or fork to mash the potatoes until smooth and creamy.
  4. In the bowl with mashed potatoes, add the sour cream, cream cheese, melted butter, chopped chives, half of the cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until well combined and smooth.
  5. Grease a 9x13 inch (or similar size) baking dish. Pour the potato mixture into the dish and spread evenly.
  6. Sprinkle the remaining cheddar cheese evenly over the top of the potato bake. If desired, sprinkle paprika for additional flavor and color.
  7. Place the dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
  8. Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with extra chopped chives.