Step 1

Preheat the oven to 400 degrees F.

Step 2

Pierce the potatoes all over with a fork, about 7 or 8 times. Place the potatoes on the top rack in your oven, and bake until they are tender when pierced with a fork. This will take anywhere from 45 minutes to 60 minutes.

Step 3

While the potatoes are cooking, cook the bacon over medium-low heat until crispy. Spoon the bacon onto a plate lined with a paper towel. Set aside.

Step 4

When the potatoes are fully cooked, remove them from the oven and turn the oven temperature down to 350 degrees F. If you want the skins removed, use a sharp knife to cut the skins off as soon as they are cool enough to handle. If you want the skins on, cut the potatoes into quarters, and place them in a large bowl.

Step 5

Add cold butter to the potatoes, and mash it in. Next, add sour cream, milk, onion powder, garlic powder, seasoning salt, and black pepper. Stir with a large spoon to combine all the ingredients. Do not overmix. Some small lumps are preferable.

Step 6

Reserve some of the cooked bacon, shredded cheese, and green onion to sprinkle on top after the casserole is assembled. Set it aside.

Step 7

Add the rest of the bacon, green onion, and shredded cheese to the bowl with the potatoes. Stir just until combined.

Step 8

Transfer the mixture to a greased 9 x 13 casserole dish. Smooth out the top with the back of a spoon. Sprinkle on the reserved shredded cheese, bacon, and green onion.

Step 9

Place the casserole back into the oven, and bake for about 30 minutes, until the mixture is heated through and the cheese is melted and bubbly on top.

Step 10

Enjoy!