8 medium potatoes, scrubbed and dried
2 tbsp olive oil
1 tbsp kosher or sea salt
¾ pound sliced bacon, cooked and crumbled
2 c shredded sharp cheddar cheese
¾ c mayonnaise
¾ c sour cream
5-6 green onions, sliced
salt and pepper to taste
Preheat oven to 400º.
Rub potatoes with oil and salt, and place on baking sheet.
Bake for 45-60 minutes, or until tender when pierced with a fork, flipping halfway through.
Let cool for 15 minutes.
Preheat oven to 350º.
Cut potatoes into bite-sized pieces and place in a bowl. Its perfectly acceptable for the potatoe pieces to slightly fall apart.
Stir in mayonnaise and sour cream.
Set aside ⅓ c cheese, 3 tbsp bacon, 2 tbsp sliced green onions for the top of the casserole. Stir in remaining ingredients.
Spoon into a greased 9x13 inch baking dish. Top with reserved shredded cheese and bacon.
Cover dish with foil and bake for 30 minutes, removing the foil for the last 10 minutes.
Top with remaining chopped green onions and serve.