Peel the potatoes, and then cut them into chunks. Keep the peeled potatoes in a large bowl of cold water while you are doing so.

Fill a large stockpot with salted water and boil the potato chunks until completely tender.

Meanwhile, cook up the bacon lardons until they start slightly crisping up. Once done, set aside. At the same time, preheat the oven to broil

Once the potato chunks are tender, drain in a colander, then return to the same pan used to boil them (wiped dry).

Add the sour cream, onion powder, and garlic powder and use a potato masher to mash the mixture well (it need not be super smooth – lumpy potato mash is great!)

Stir in most of the grated cheese, most of the cooked bacon, and all the white parts of the sliced salad onion.

Season with salt and freshly ground black pepper and mix well to combine.

Pour the mixture into a suitably sized baking dish and sprinkle on the remaining bacon and remaining cheese.

Place under the broiler until the cheese bubbles and turns golden (depending on your oven settings, this could take anything between 3-15 minutes, so keep your eye on it!). The mixture will still be quite warm, so it won’t need very long in the oven to reheat, we only need to melt the cheese on the top layer.

To serve, season with a little more freshly ground black pepper, then garnish with the green ends of the sliced green onions.