Preheat oven to 400°F. Scrub and dry potatoes. Pierce several times with a fork and bake directly on the oven rack 50–60 minutes, until fork-tender. Cool slightly.

Peel if desired (leaving some skin adds texture). Roughly chop into bite-size pieces, lightly mashing about one-third for thickness.

In a large Dutch oven over medium heat, cook diced bacon until crisp. Remove with a slotted spoon and reserve for topping. Leave about 2 tablespoons of bacon fat in the pot.

Add onion to the bacon fat and cook 4–5 minutes until softened.

Add garlic and cook 30 seconds.

Stir in butter. Once melted, sprinkle in flour and whisk constantly for 1–2 minutes to form a light roux.

Slowly whisk in warm milk and chicken broth, preventing lumps.

Bring to a gentle simmer and cook 5–7 minutes, until slightly thickened.

Fold in chopped potatoes. Simmer 10–15 minutes, stirring occasionally.

Lightly mash further if a thicker consistency is desired.

Reduce heat to low. Stir in 1½ cups cheddar until melted.

Remove from heat and stir in sour cream, salt, pepper, and smoked paprika.

Taste and adjust seasoning.
Do not boil after adding cheese and sour cream.

Serve hot, topped with reserved bacon, cheddar, sour cream, and green onions.