Twice Baked Potato Casserole

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Lightly grease a 9x13-inch baking dish.

Step 3 -Scrub the potatoes clean and wipe dry.

Step 4 -Rub the potatoes with the canola oil.

Step 5 -Place the oil-coated potatoes on a baking sheet and bake until they are tender and easily cut through, for about 40 minutes.

Step 6 -While the potatoes bake, in a large pan over low heat, cook the bacon.

Step 7 -As the edges of the bacon begin to curl, carefully use tongs to flip them over periodically until evenly cooked.

Step 8 -Set the bacon aside on a paper-towel-lined plate to cool.

Step 9 -Carefully transfer the potatoes out of the oven, allowing them to cool.

Step 10 -Lower the oven temperature to 350 degrees F.

Step 11 -Leave the skins on two of the potatoes.

Step 12 -Peel and discard the skins from the remaining six potatoes.

Step 13 -Cut all of the potatoes into thirds and add them to a large mixing bowl.

Step 14 -Crumble the cooked bacon and set some aside for topping the casserole, to taste.

Step 15 -Add the remaining crumbled bacon, butter, sour cream, milk, cheese, seasoned salt, salt, and pepper to the cut potatoes.

Step 16 -Smash the potato mixture with a potato masher until well combined and creamy.

Step 17 -Add the mashed potato mixture to the prepared baking dish.

Step 18 -Top the casserole with the reserved bacon and the remaining 1 cup of cheese.

Step 19 -Bake, uncovered, until heated through and the cheese has melted, for about 20-25 minutes.

Step 20 -Serve with green onions and grated cheese.