Ingredients

• 3 pounds russet potatoes, peeled and cubed
• water
• 8 tablespoons butter, reserved
• 3/4 cup sour cream
• 1/4 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 (4 ounce) can jalapeño
• 3/4 teaspoon salt
• 2 cups cheddar cheese, shredded
• 1/4 cup panko
• 1 tablespoon butter
• 2 tablespoons chopped chives
• 5 strips bacon cooked. chopped

Instructions

1. Add potatoes to a large pot. Cover with water and heat over high heat, boil for about 20 minutes or until softened.
2. Preheat the oven to 350F. Spray a 2 quart baking dish with cooking spray and set aside.
3. Drain the potatoes and add to a large mixing bowl.
4. Add 7 tablespoons butter, sour cream, milk, garlic powder, and salt.
5. Mix with a potato masher or for creamier potatoes use a hand or stand mixer. Stir in jalapeño. Add 1 cup cheddar cheese and stir to combine.
6. Spoon the potato mixture into the dish. Smooth the top with the back of a spoon.
7. In a small saucepan add the tablespoon of butter and the panko bread crumbs.
8. Cook over medium heat until just toasted.
9. Sprinkle on top of the potatoes.
10. Top with 1 cup shredded cheese and bake uncovered for about 15 minutes until the cheese is melted.
11. Top with bacon and chives. Serve warm and enjoy!