Categories: Hot Side Dishes

Ingredients

• 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

Directions

1. Preheat the oven to 400 degrees.

2. Cook the bacon in a saute pan until crispy; let cool and then crumble.

3. Scrub the potatoes, then place them on baking sheets.

4. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour.

5. Remove the potatoes and lower the oven temperature to 350 degrees.

6. Slice the butter into pats and transfer to a large mixing bowl.

7. Add the bacon and sour cream.

8. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl.

9. 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.

10. 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.

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