Preheat your oven to 400°F. Set aside the butter, sour cream, and milk to reach room temperature.

Scrub the potatoes clean, dry them, rub with canola oil, and place on a baking sheet. Bake for about 40 minutes or until tender.

Cook the bacon in a large pan over low heat until crispy. Remove and place on a paper towel to cool.

Once the potatoes are done, lower the oven temperature to 350°F. Leave the skins on two potatoes, peel the rest, cut into thirds, and add to a large mixing bowl.

Crumble the cooked bacon, saving some for topping. Add bacon, butter, sour cream, grated cheese, seasoned salt, and salt and pepper to the bowl. Mash everything until well combined.

Gradually add the milk until achieving the desired creamy consistency and mix well.

Transfer the mixture into a greased 9 x 13-inch baking dish. Top with reserved bacon and extra cheese.

Bake uncovered for 20-25 minutes, until cheese melts and everything is heated through.

Remove from the oven and sprinkle sliced green onions on top. Serve hot.