Begin by peeling and chopping the potatoes into even chunks. Cover them with salted water and bring to a rapid boil over medium-high heat. Cook the potatoes for 20-25 minutes, or until fork-tender. Drain thoroughly and keep warm in the pot.

While the potatoes are boiling, heat a skillet over medium heat and add the bacon. Cook until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain and crumble into bite-sized pieces.

With the drained potatoes in the pot, mash them over low heat. Gradually mix in butter and milk until smooth and creamy.

Season the mashed potatoes with additional salt and black pepper. Spread evenly into a greased baking dish, sprinkle cheese on top, followed by crumbled bacon.

Preheat your oven to 350°F (175°C). Cover the dish with foil and bake for 20-30 minutes until cheese is melted and bubbly. Let cool slightly.

After cooling, fill a ziplock bag with sour cream, cut a small tip, and draw a spider web pattern on top.

For an extra touch, add optional edible spider decorations. Serve warm alongside grilled proteins or as part of a festive buffet.