Servings: 16
Thin bacon 
1 lb, cooked, crumbled
Russet potatoes 
Canola oil 
6 tbsp
Salted butter 
4 sticks, sliced into pats
Sour cream 
2 cups
Cheddar cheese 
2 cups, grated, plus more for topping
2 cups
Green onions 
6, sliced
Seasoned salt 
4 tsp
to taste
Ground black pepper 
to taste
Hearty Potato Casserole
1 h 20 m
50 m
Ready in:
1 h 70 m
  1. Preheat the oven to 400° F (200° C/Gas mark 6).
  2. Place the potatoes on baking sheets. Rub with canola oil. Bake in the preheated oven for 45 minutes, or until tender. Remove the potatoes from the oven. Lower the temperature to 350° F (180° C/Gas mark 4). 
  3. Transfer butter to a large bowl. Add crumbled bacon and sour cream. Cut the potatoes in half lengthwise. Scrape out the insides into the bowl. Smash the potatoes. Add Cheddar, green onions, seasoned salt, milk, salt, and ground black pepper. Mix. 
  4. Prepare a baking dish by buttering it. Transfer the mixture to the prepared dish. Top with Cheddar. Bake in the preheated oven for 25 minutes. Serve and enjoy your Potato Casserole!