Loaded Bowl Recipe

Prepare potatoes

Preheat oven to 425°F (220°C). Toss diced potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper in a bowl until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet lined with parchment or foil. Roast for 25–30 minutes, turning once halfway through, until golden-brown and tender when pierced with a fork.

Cook bacon

While potatoes roast, place bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper towel-lined plate to drain and cool, then chop into 1/2-inch pieces.

Shred the cheddar cheese if not pre-shredded and slice chives thinly. Keep sour cream chilled until assembly.

Make house sauce

Whisk together 1 tablespoon mayonnaise, 1 teaspoon ketchup, 1 teaspoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon hot sauce (optional) and 1 teaspoon lemon juice in a small bowl. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust: add more hot sauce for heat or more mayo for creaminess. Set aside.

Divide the roasted potatoes between 2 bowls (servings).

Top each bowl evenly with chopped bacon (about 3 slices worth per bowl), 1/2 cup shredded cheddar cheese, and 1/2 cup sour cream (or dollop to preference).

Drizzle about 1/2 tablespoon of the house sauce over each bowl, then sprinkle sliced chives and optional chopped parsley. Add extra salt and pepper to taste.

Serve immediately while potatoes and bacon are warm so the cheese softens and everything melds together.