Cooking Instructions

• In a Dutch oven or large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot, leaving the fat behind, about 5 minutes.
• Meanwhile, cut the baked potatoes in half and scoop out the insides. Roughly chop into bite-sized pieces.
• Add the chopped onion to the pot with the bacon fat and sauté until translucent, about 2-3 minutes. Add the minced garlic and sauté for an additional minute.
• Add the chopped potatoes to the pot and pour in the broth. Bring to a simmer and cook for about 10 minutes.
• Use a potato masher or immersion blender to partially mash the potatoes, leaving some chunks for texture.
• Stir in the heavy cream, shredded cheddar cheese, and sour cream. Cook over low heat until the cheese melts.
• Season with salt and pepper to taste.
• Ladle the soup into bowls and top with crispy bacon pieces, green onions, and shredded cheese, if desired.