Everythin you love in twice baked potatoes in a family friendly, entertainment friendly casserole dish!
Preheat oven to 400 degrees and place rack in center of oven. Trim the potatoes of any blemishes.
Rub the scrubbed potatoes with olive oil and salt, and prick the potato with a fork in a few places. Place the potatoes on a baking sheet in the oven.
Bake for about 60- 90 minutes, or until potatoes are completely cooked and soft in center when a knife is inserted.
While the potatoes are baking, cook the bacon until crisp, drain and chop or crumble into pieces, I like to chop the bacon so the pieces are not too small. Set aside until ready to use. Also set some aside for topping casserole after baking.
Remove potatoes from oven and reduce temperature to 375 degrees.
Slice potatoes in half lengthwise using a sharp knife. Scrape the inside of the potatoes out with a spoon into a large bowl. Set aside the skins for later use.
To the potatoes in the bowl, add the melted butter, and mix with potatoes using a hand held potato masher or an electric mixer on low. Add the half and half, sour cream, cayenne, salt and pepper. Mix until desired consistency. I like to leave a few lumps in the potatoes.
Spray a 9x13 pan lightly with oil. Lay a few of the potato skins in bottom of pan, skin side down. Top the skins with a few bacon crumbles and about 1 cup of cheese.
Layer 1/2 of the mashed potato mixture on top of the skins and spread carefully until evenly distributed. Top with about 1/2 of the remaining bacon and cheese, reserving some for the top of casserole.
Repeat with remaining mashed potatoes, and top with bacon and cheese. Spray a sheet of foil with cooking spray on the underside. Cover the casserole with a sheet of foil, sprayed side down. Refrigerate if cooking later, or if cooking now, place in oven at 375 for about 45 minutes or until casserole is heated through and cheese is melted.
Just before serving, top with chopped green onions and reserved bacon.