Step 1: Cook the bacon: Place bacon strips in a cold skillet and heat over medium-high, cooking until crispy, about 8 to 10 minutes. Transfer to paper towels and let cool, then crumble and set aside.

Step 2: Prepare the potatoes: Peel and cut russet potatoes into 1-inch cubes and place in a large pot with cold water and 1 teaspoon salt.

Step 3: Boil the potatoes: Bring to a rolling boil over high heat and cook for 12 to 15 minutes until fork-tender but not falling apart, then drain and return to pot.

Step 4: Combine the mixture: Add butter, sour cream, heavy cream, and half of the shredded cheddar cheese to the warm potatoes, folding gently until combined and still slightly chunky.

Step 5: Season the potatoes: Stir in salt, black pepper, and garlic powder, then fold in crumbled bacon and fresh chives, reserving some bacon for topping.

Step 6: Transfer to baking dish: Preheat oven to 350°F. Transfer the potato mixture to a 9x13 inch baking dish, spreading evenly. (Optionally cover and refrigerate up to 24 hours.)

Step 7: Top the potatoes: Sprinkle remaining cheddar cheese and reserved bacon pieces over the top.

Step 8: Bake until golden: Bake uncovered at 350°F for 45 minutes to 1 hour until the top is golden brown and edges are bubbling, tenting with foil if top browns too quickly.

Step 9: Rest before serving: Allow the dish to rest for 5 to 10 minutes before serving to set.