Ingredients

½ pound bacon
8 medium russet potatoes, equal to about 6 pounds
3 tablespoons canola oil
2 sticks salted butter, softened and cut into cubes.
1 cup sour cream
1 cup whole milk
1 cup grated cheddar cheese, plus more for topping
2 teaspoons seasoned salt
3 green onions, sliced
​​Salt and pepper to taste

See also  Beef Bourguignon Recipe

Instructions

1. Preheat the oven to 400° F.

2. Take out the butter, sour cream and milk and set them aside, they should not be cold when combined with the potatoes.

3. Scrub the potatoes until they are clean. Dry them and rub them with canola oil. Place them on a baking sheet and bake for 40 minutes, until they can be easily cut.

5. While the potatoes are baking, cook the bacon in a large skillet slowly over low heat. As the edges begin to curl, use tongs to turn them periodically until they are evenly cooked. Set them aside on a paper towel-lined plate to cool once finished.

6. Remove the potatoes from the oven and lower the heat to 350 degrees.

7. Leave the skin on two of the potatoes and peel and discard the remaining skin. Cut each potato into thirds and add to a large mixing bowl.

8. Crumble the cooked bacon and reserve some to cover the casserole. Add the rest to the bowl along with the butter, sour cream, grated cheese, seasoned salt, and salt and pepper. Give it a coarse puree.

9. Add milk gradually, mashed between additions, until desired consistency is achieved. (I usually add it all in, but doing so gradually will ensure you get the desired consistency.)

10. Transfer to a lightly greased 9 x 13 baking dish.

11. Top with reserved bacon and additional grated cheese.