Mashed baked potatoes

Ingredients:

• 16 Russet potatoes
• 450 g thin slices of bacon
• 6 tbsp. l. rapeseed oil (canola)
• 450 g salted butter + extra for greasing the pan
• 2 cups sour cream
• 2 cups grated cheddar + extra for sprinkling
• 2 cups whole milk
• 4 tsp seasoned salt
• 6 green onions, thinly sliced

Preparation:

1. Preheat oven to 200°C.
   
   Fry the bacon in a frying pan until crisp, let cool, then crumble.
   
   Wash the potatoes with a brush, then place them on a baking sheet. Rub the potatoes with canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and reduce the oven temperature to 175°C.
2. Cut the butter into pieces and place in a large bowl. Add the bacon and sour cream. Using a sharp knife, cut each potato in half lengthwise and scrape the flesh into the bowl with the butter. Tear 3 potato skins and add them to the same bowl. Mash the potatoes with a potato masher. Add the cheese, milk, seasoning salt, green onions, a little salt and black pepper, and mix well.
3. Grease a baking dish with butter, then transfer the potato mixture to the dish, sprinkle with grated cheese and bake until the potatoes are heated through, 25 to 30 minutes.