Ingredients:

  • large Russet potatoes (approx. 3 lbs / 1.4 kg), scrubbed well
  • tablespoons Olive oil
  • teaspoon Kosher salt (plus more for salting water)
  • ½ teaspoon Freshly ground black pepper
  • tablespoons (56g / ½ stick) Unsalted butter, melted
  • slices thick-cut smoked bacon, chopped (about 4 oz / 115g)
  • ½ cup Yellow onion, finely diced
  • oz (115g) Smoked Andouille or hot Italian sausage, casing removed
  • cup Whole milk or heavy cream
  • large Eggs, lightly beaten
  • teaspoon Garlic powder
  • ½ teaspoon Smoked paprika
  • ¼ teaspoon Cayenne pepper
  • oz (225g) Sharp cheddar cheese, freshly grated
  • oz (115g) Monterey Jack or Pepper Jack cheese, freshly grated
  • ½ cup Chopped fresh chives, divided
  • ½ cup Panko breadcrumbs
  • tablespoons Melted unsalted butter (for topping)
  • tablespoon Dark brown sugar, packed
  • teaspoon Instant coffee granules, crushed finely

Instructions:

  1. Preheat oven to 400°F (200°C). Boil or steam potatoes until easily pierced with a fork but still firm (about 20-25 minutes).
  2. Allow potatoes to cool slightly. Carefully slice them in half lengthwise. Scoop out the flesh into a large mixing bowl, leaving about a ¼-inch potato shell intact.
  3. While potatoes cool, cook bacon in a large skillet until crisp. Remove bacon, reserving 1 tablespoon of fat. Sauté diced onion in the reserved fat until softened (3 minutes). Add sausage (if using) and cook until browned, breaking it up well. Drain off excess fat.
  4. Mash the warm potato flesh smoothly. Stir in the melted butter, salt, and pepper. Add the cooked bacon, sausage/onion mixture, milk/cream, beaten eggs, garlic powder, smoked paprika, and cayenne pepper. Mix thoroughly.
  5. Gently fold in 1 ½ cups of the grated cheese and half of the fresh chives.
  6. Spoon the potato mixture back into the reserved potato skins, mounding them high. Arrange the filled skins in a prepared 9x13 inch casserole dish.
  7. Prepare the 'Mud' Topping: In a small bowl, combine panko breadcrumbs, 2 tablespoons melted butter, dark brown sugar, and crushed instant coffee granules. Mix until crumbly.
  8. Sprinkle the remaining ½ cup of grated cheese over the filled potatoes. Evenly scatter the 'Mud' topping mixture over the cheese layer.
  9. Bake for 25–30 minutes, or until the filling is bubbling hot throughout and the topping is dark golden brown and crisp.
  10. Let rest for 10 minutes before garnishing with the remaining fresh chives and serving.