Instructions

Preheat the oven to 400 degrees F.

Cook the bacon in a saute pan until crispy; let cool and then crumble.

Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.

Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.

Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

Spoon the potatoes into a martini glass and garnish with a few green onions, shredded cheese and a cherry tomato.

To make the best dang mashed potatoes, Cristen of Food & Swine fame says:

1. Russet potatoes are fluffy and starchy, so they’re perfect for mashed potatoes Peel potatoes and chop them into even-sized pieces. Boil potatoes until tender.
2. After you’ve boiled and drained potato pieces, mash them BEFORE you add any liquid. (Milk products bind with the starch, which Cristen says messes with the texture of your potatoes and can make them “gluey.”
3. Once milk products are added, use a light hand and only stir to incorporate.