• Before starting, preheat the oven to 475°F.
  Wash and dry all produce.
• Pierce potatoes all over with a fork, then place on a microwave-safe plate. Brush with 1/2 tbsp (1 tbsp) oil, then season all over with salt and pepper.
• Microwave on high for 6-8 min, carefully flipping halfway through, until fork-tender.
• Transfer potatoes directly to the top rack of the oven. Bake for 15-20 min, until flesh is tender and skin is crisp. (NOTE: If you don't have a microwave, bake potatoes directly on the top rack of the oven for 1 hr-1 hr and 20 min, flipping halfway through, until flesh is tender and skin is crisp.)

• On a parchment-lined baking sheet, arrange bacon in a single layer. 
• While potatoes cook, roast in the middle of the oven for 10-14 min, until bacon is crisp and cooked through.** Transfer bacon to a paper towel-lined plate to cool.

• Meanwhile, cut any large broccoli florets into bite-sized pieces.
• Thinly slice green onions, keeping white and green parts separate.
• Thinly slice mushrooms.
• In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
  When hot, add mushrooms. Cook for 5-6 min, stirring occasionally, until softened. Add soy sauce. Stir to coat.
• Transfer mushrooms to a small bowl. Set aside. 

• Heat a medium pot over medium (use a large pot for 4 servings).
• When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
• Add broccoli and 2 tbsp (4 tbsp) water. Season with salt and pepper, then toss to coat. Cover and cook for 4-5 min, stirring occasionally, until broccoli is tender-crisp and water is absorbed.
• Remove from heat. Transfer broccoli to a plate, then cover to keep warm.
• Carefully rinse and wipe the pot clean.

• Reheat the same pot over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then green onion whites. Stir for 30 sec, until butter melts.
• Sprinkle Cream Sauce Spice Blend over green onions. Stir until coated.
• Add 1/2 cup (1 cup) milk. Bring to a simmer. Cook for 1-2 min, stirring often, until sauce thickens slightly.
• Reduce heat to low, then add cream cheese and cheddar cheese. Stir for 1-2 min, until cheddar melts and sauce is smooth.
• Remove from heat, then season with salt and pepper. Cover to keep warm.

• Halve potatoes lengthwise. 
• Divide potatoes between plates. Fluff the cut sides of potatoes with a fork, then top with garlic spread. Season with pepper. 
• Chop bacon and transfer to a small serving bowl. Pour cheese sauce into a small pitcher or gravy boat.
• Serve toppings in the centre of the table so everyone can dress their own potatoes.

If you've opted for double bacon, cook in the same way the recipe instructs you to cook the regular portion of bacon.