Twice-Baked Avalanche Potato Soup

Preheat your oven to 400 degrees Fahrenheit. Scrub the russet potatoes clean, poke each one 6 to 8 times with a fork, and place them directly on the oven rack. Bake for 45 to 50 minutes until a knife slides into the center with zero resistance. Remove and let them cool until you can handle them comfortably, about 10 minutes.

While the potatoes bake, place a large Dutch oven or heavy-bottomed pot over medium heat. Add the bacon pieces and cook for 7 to 9 minutes, stirring occasionally, until crispy and deeply browned. Transfer the bacon to a paper-towel-lined plate using a slotted spoon. Pour off all but 2 tablespoons of the rendered bacon fat from the pot.

Add the butter to the reserved bacon fat in the pot. Once melted, add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent. Add the garlic and stir for 30 seconds until fragrant.

Sprinkle the flour over the onion mixture. Stir constantly for 2 minutes to cook out the raw flour taste and create a thick roux.

Gradually pour in the chicken broth while whisking continuously to prevent lumps. The mixture will thicken as it heats. Once smooth, stir in the whole milk and heavy cream. Bring to a gentle simmer over medium heat.

Cut the cooled baked potatoes in half and scoop out the flesh into a large bowl. Discard the skins or save them for another use. Using a potato masher or fork, roughly mash the potato flesh -- you want a mix of smooth and chunky pieces for varied texture.

Add the mashed potato flesh to the simmering broth. Stir thoroughly to incorporate. Let the soup simmer over medium-low heat for 8 to 10 minutes, stirring frequently to prevent the bottom from scorching, until the soup is thick and creamy.

Remove the pot from the heat. Stir in 1 1/2 cups of the shredded sharp cheddar, the sour cream, kosher salt, black pepper, and cayenne pepper. Stir until the cheese is completely melted and the soup is smooth. Taste and adjust seasoning -- potatoes absorb a lot of salt, so you may need more than you expect.

If the soup is thicker than you prefer, add additional milk or broth a few tablespoons at a time until you reach your ideal consistency. If it is too thin, simmer uncovered for a few more minutes.

Ladle the soup into deep bowls. Top each serving with a generous pile of the remaining 1/2 cup shredded cheddar, a spoonful of crispy bacon, a dollop of sour cream, and a generous shower of snipped fresh chives. Serve with warm crusty bread for dunking.