2 lbs (about 900g) of russet or Yukon gold potatoes, diced (skin-on for texture or peeled if you prefer a softer consistency)
1 cup sour cream (can substitute with Greek yogurt for a lighter version)
1 cup heavy cream or milk (for a lighter option, use half-and-half)
1 cup shredded cheddar cheese (or a mix of your favorite cheeses like Monterey Jack, mozzarella, or Colby)
1/2 cup grated Parmesan cheese (for extra flavor depth)
6-8 strips of bacon, cooked and crumbled (or substitute with turkey bacon for a lighter option)
1/4 cup butter, melted
2 cloves garlic, minced (for an extra hint of flavor)
1/2 teaspoon smoked paprika (for a subtle smoky flavor)
1/4 teaspoon cayenne pepper (optional, for a slight kick)
Salt and pepper to taste
Chopped green onions or fresh parsley for garnish
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Preheat the oven to 400°F (200°C).
Wash the potatoes well, then dice them into bite-sized pieces. If using russet potatoes, you might want to peel them for a smoother texture, but leaving the skin on can add a nice rustic feel.
Cook the bacon until crispy, then crumble it and set aside. Reserve some bacon grease to add extra flavor to the dish.
