Preheat oven to 350 degrees. Peel all of the skin off of the potatoes and cut them into 1-2 inch cubes. Add them to stock pot and rinse them well. Add just enough water to cover them.

Place them on the stove over medium high heat, and boil them for 15-20 minutes, or until they are tender when you place a fork in them.

Remove them from the heat, and use a colander to drain all of the water. Place the drained potatoes back into the pot, or into a large bowl.

Gently pour in the milk, sour cream, butter, and all of the seasonings. Use a potato masher or a hand mixer to mash the potatoes until they are smooth and creamy.

Next, add one cup of the cheese into the potatoes and use a spoon to incorporate it throughout.

Spray a 9x13 baking dish with non-stick cooking spray. Pour the mashed potatoes directly into the dish. Use a spoon or a spatula to smooth out the top of the potatoes into one even layer.

Top the potatoes with the remaining shredded cheddar cheese, the crumbled bacon, and the green onions.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 5 minutes to allow the cheese to get golden brown.

Remove them from the oven, allow them to cool slightly, and enjoy!