Scrub and rinse potatoes under water to remove any debris. Poke holes on the outside of each potato with a fork to prevent any from accidentally bursting while they cook.

Place potatoes on a paper towel in the microwave and cook for approximately 15 minutes. Check for doneness by squeezing the sides of a potato to see if they're still hard. (Check carefully since they will be hot!)

Add potatoes to a large bowl and use a potato masher or an electric mixer with paddle attachment. Add butter, milk, and ½ cup of the sour cream and mix well.

Cook bacon over medium heat in a large pan until crispy then place on a paper towel-lined plate. Once it cools, crumble or chop into bacon bits.

Add half of the bacon and ¼ cup of shredded cheddar cheese to the potatoes and mix well.

Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 13" x 9" casserole dish with nonstick cooking spray. Pour the potato mixture into the prepared baking dish.

Add the remaining sour cream to the top of the potatoes and spread evenly. Next, sprinkle the remaining cheese over the sour cream followed by the crumbled bacon and sliced green onion or chives.

Bake in the oven for 20-25 minutes until heated through to the center and cheese is melted.