One-pot comfort food with a kick. Built on the Sunday Best Rub, finished with a mountain of sharp cheddar.
↓ Jump to RecipeCube the potatoes and set aside.
In a large pot, cook the cubed bacon and ground beef with the Sunday Best Rub until browned.
Add onion and garlic, cook 3–4 minutes — longer if you want the onions softer.
Add potatoes and beef broth. Simmer 15–20 minutes until the potatoes are tender.
Mash about half the potatoes right in the pot. Stir in the cornstarch slurry and simmer 1–2 minutes to thicken.
On very low heat, stir in the shredded cheddar until melted and creamy. Add the heavy cream.
Rest 2 minutes, then serve with extra cheddar, sour cream, crumbled bacon, and green onions.
| Calories | ~850 |
| Total fat | ~60g |
| Saturated fat | ~35g |
| Cholesterol | ~200mg |
| Sodium | ~1145mg |
| Total carbs | ~26g |
| Total sugar | ~2g |
| Protein | ~49g |
Calculated from the ingredient list, not lab-tested — treat as a ballpark. Doesn't include the extra cheddar, sour cream, or bacon added at serving. That mountain of cheddar is the main driver of the fat and sodium numbers here.
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