Twice-Baked Potato Casserole

1: Preheat oven to 425F.

2: Peel the potatoes, cut into chunks, and put into a pot.

3: Cover with water and boil until completely fork tender.

4: Drain and return to the pot.

5: Add butter, sour cream, milk, salt, and pepper.

6: Mash until somewhat smooth.

7: Reserve 1/4 cup of the crumbled bacon for topping.

8: Fold in the remaining bacon, 1 cup of cheese, and half of the scallions into the potato mixture, being careful not to over mix.

9: Transfer to a greased baking dish.

10: Top with the remaining cheese, scallions, and bacon.

11: Bake for 25 minutes or until heated through and cheese is melted.