Preheat oven to 400 degrees.

Line baking sheet with parchment paper and place 6-8 strips of thick-cut bacon. Place the baking sheet on the middle rack and cook until the bacon is golden brown and crispy. 20-25 minutes.

Roughly peel the russet potatoes leaving a little bit of the skin on, rinse, place the potatoes into a stockpot, fill with water until the potatoes are just covered, and add a tablespoon of salt. 

Place the stockpot over med-high heat and cook until the potatoes are cooked through and fork-tender.

Once the bacon is finished cooking, remove it from the oven, reserve one tablespoon of the bacon grease, and place the bacon on a plate lined with a paper towel to absorb any excess grease.

As the potatoes are cooking, place a skillet over medium-high heat, add one tablespoon of EVOO and one tablespoon of butter. When the butter is melted, add the corn and saute for 5-6 minutes. Add sea salt and freshly cracked black peppercorns to taste. Spoon the corn into a bowl and set aside.

Whip the skillet clean and add the tablespoon of bacon grease and a tablespoon of butter. When the skillet is hot, add the sliced onions and the chopped mushrooms. When the onions begin to brown, turn the heat to its lowest setting and continue until the onions are caramelized. About 25-30 minutes.

Drain the potatoes using a colander and return them to the stockpot, add butter, cheddar cheese, heavy cream, Heluva Good! French Onion Dip, parsley, add Kosher or flaky sea salt and freshly cracked peppercorns to taste. 

Use a wand mixer to combine all of the ingredients until the potatoes are smooth and creamy.

Add half of the sweet corn kernels to the potatoes and combine them.

Spoon the potato mixer into six ramekins and place them into the air fryer for 15 minutes at 350 degrees.

Remove the six ramekins from the air fryer and allow them to cool for about 5 minutes. Top the potatoes with thick-cut bacon, the remaining sweet corn, caramelized onions and mushrooms, extra cheddar cheese, and a big heaping dollop or two of Heluva Good! French Onion Dip and a bit of fresh parsley.

Serve.