This comforting casserole reinvents cheesy, bacon-laced twice baked potatoes and so much easier than filling each individual potato skin.


1 pound thin bacon

16 russet potatoes

6 tablespoons canola oil

4 sticks (1 pound) salted butter, plus more for buttering baking dish

2 cups sour cream

2 cups grated Cheddar or Jack (or a mix of both), plus more for topping

2 cups whole milk

4 teaspoons seasoned salt

6 green onions, sliced

Kosher salt and freshly ground black pepper


Preheat the oven to 400 degrees F. Cook the bacon in a saute pan until crispy; let cool and then crumble. Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F. Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well. Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes