Ingredients:
- 1/2 cup butter, melted, plus more for the baking dish
- 16 oz. container sour cream
- 1 envelope dry onion soup mix
- 4-5 cups mashed potatoes, leftover, newly mashed or instant
- 1 lb. bacon, cooked and crumbled
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup lightly crushed crispy fried onions
- 1 1/2 tsp kosher salt
- To taste, black pepper
Ingredients for the topping:
- 1 cup lightly crushed crispy fried onions
- 1 cup lightly crushed kettle cooked potato chips with sea salt
- 1/4 cup shaved Parmesan cheese
- For serving, chopped chives or green onions
Directions:
- Preheat oven to 375 F. Generously butter a 13-by-9-inch baking dish.
- In a small bowl, stir together the sour cream and onion soup mix. Refrigerate while you prepare the potatoes so the flavors have time to meld.
- Place mashed potatoes in a medium bowl and add the prepared onion dip, melted butter, heavy cream, bacon, Monterey Jack cheese, fried onions and salt, and stir to combine. Season to taste with pepper.
- Transfer the mashed potatoes to the prepared baking dish, spreading them evenly.
- FOR THE TOPPING: In a small bowl, stir together the fried onions, potato chips and Parmesan. Sprinkle the mixture evenly over the top of the mashed potatoes.
- Bake until bubbling and browned on top, 15 to 20 minutes. Sprinkle with chives just before serving.
