Soft and fluffy potatoes mixed in a casserole dish with bacon, cheese, sour cream, salt and pepper, then topped with more cheese and baked until golden brown.
Spray a 9x13 casserole dish with nonstick cooking spray.
Cut the cooked and cooled potatoes in half and scoop out the insides, placing them in a large bowl (unless you prefer to leave the skins on).
With a pastry blender or large fork, cut the butter into the potatoes until evenly blended.
Stir the sour cream, milk, salt, and black pepper into the potatoes.
Fold in the bacon, reserving about ¼ cup for the topping.
Next, fold in 1 cup of the cheese and half of the green onions.
Transfer the mixture to the prepared casserole dish.
Sprinkle the remaining cheese, green onion and bacon bits over the top of the casserole.
Bake for 15 to 20 minutes or until the cheese is melted and the edges are bubbling.
Add the remaining green onions to the top and serve warm.
Notes
If you're out of bacon or don't feel like cooking any feel free to us bacon bits, diced ham or crumbled sausage instead.
To prepare your potatoes, simply wash the skins of 8 russets, pierce them with a fork, wrap them in foil, and bake on a baking sheet at 350 for 45 to 60 minutes or until potatoes are soft all the way through.