Servings: 16
Thin bacon
 1 lb
Medium potatoes 
Canola oil
6 tbsps
Salted butter
1 lb (4 sticks) + extra for the pan
Sour cream
2 cups
Cheddar cheese (or Monterey Jack, or both)
2 cups + extra to top the casserole, grated
Whole milk
2 cups
Seasoned salt
4 tsps
Green onions, sliced 
Kosher salt
to taste
Fresh ground black pepper
to taste
Baked Potato Casserole
50 m
2 h 30 m
Ready in:
2 h 80 m
  1. Pre-heat oven to 400 F/200 ?/Gas Mark 6.
  2. Fry bacon until crispy; set aside to cool; crumble.
  3. Scrub potatoes; rub with oil and place on a baking sheet. Bake until tender (about 50 minutes). Remove from oven.
  4. Lower the heat to 350 F/180 C/Gas Mark 4.
  5. Scrape the insides of potatoes into a mixing bowl. Add butter, crumbled bacon and sour cream; mash together.  Add cheese, milk, seasoned salt, and pepper; mix well.
  6. Smear a baking dish with butter; spoon the potato mixture into the dish; cover with grated cheese and bake for about 30 minutes.