4 -5 russet potatoes, washed, skin on, 1-inch cubes, about 8 cups
6 slices thick-cut bacon, diced
Salt & pepper
½ teaspoon granulated garlic
½ teaspoon regular or smoked paprika
8 ounces cream cheese, softened
2 ½ cups grated cheddar, divided
Sour cream and chopped scallions for topping
Preheat oven to 425 degrees.
Cook diced bacon over medium-high heat until crispy. Reserve 2 ½ tablespoons grease.
In a large bowl, combine potatoes with bacon grease, salt, pepper, garlic and paprika. Toss potatoes well to evenly coat with spices. Distribute potatoes evenly in a large ovenproof casserole. Roast potatoes about 45 minutes, stirring once or twice, until golden.
Meanwhile, combine cream cheese and ½ cup grated cheese in a small bowl, mixing well to combine.
Dollop cream cheese mixture over golden potatoes then sprinkle with remaining cheese. Return pan to oven and bake until cheese is melted and bubbly-about 15 minutes. Serve with sour cream, scallions and bacon.