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.