About the Recipe
Ingredients
Russet Potatoes (or Yukon Gold), Canola Oil, Bacon, Salted Butter, Sour Cream, Whole Milk, Cheddar Cheese (shredded from a block), Seasoned Salt, Salt and Pepper, Green Onions (for garnish)
Preparation
Prep the Potatoes:
Clean and dry the potatoes thoroughly.
Rub with Canola oil.
Bake at 400°F for 40 minutes.
Prep Other Ingredients:
While potatoes bake, set butter, sour cream, and milk out to reach room temperature.
Cook bacon until crispy.
Mix the Casserole Base:
Let potatoes cool until they can be handled.
Leave the skins on 2 potatoes, peel the rest. Cut all into thirds.
Crumble the bacon.
In a large bowl, combine potatoes, half of the crumbled bacon, room-temp butter, sour cream, milk, cheese, seasoned salt, salt, and pepper.
Mash until smooth and creamy.
Bake the Casserole:
Transfer to a 9x13 baking dish.
Top with the remaining bacon and extra cheese.
Bake at 350°F for 20–25 minutes.
Garnish with green onions before serving.