Twice-Baked Potato Casserole

Ingredients:

4 large baking potatoes (about 2 ½ pounds)
1 ½ teaspoons kosher salt
¼ teaspoon pepper
4 tablespoons butter, melted
1 ½ cups shredded cheddar cheese, divided
½ cup milk, warmed
½ cup sour cream
6 green onions, finely chopped and divided
4 strips of cooked bacon, crumbled

Directions:

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a small baking sheet with foil, and lightly grease a 9-inch-by-9-inch baking dish.
Pierce the potato skins with a knife and place potatoes on the baking sheet. Bake for about 60 minutes, until tender. (Baking time will depend on the size of the potatoes). When finished, remove the potatoes from the oven and reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
Let the potatoes cool slightly, then slice them in half and scoop out the potato flesh into a large bowl.
Mash the potatoes, adding salt, pepper, butter and a ½ cup of the cheddar cheese as you do so.
Add the milk, sour cream, half of the bacon and half of the green onions. Mix until fairly well-incorporated.
Spoon the potato mixture into the greased 9-inch-by-9-inch baking dish. Sprinkle with the remaining 1 cup of cheese, and the remaining bacon and green onions.
Bake in the oven – reduced in step 2 to 375 degrees Fahrenheit (190 degrees Celsius) – for 20 to 25 minutes, until golden brown on top.