Fill a large pot with water and a pinch of salt. Add your cubed potatoes and bring to a boil. Cook for 15 to 20 minutes until they are very fork-tender. Drain the water well.

Place the hot potatoes in a large mixing bowl. Add the softened butter and begin mashing. Use a potato masher for a rustic texture or a mixer for a smooth finish.

Pour in the sour cream and milk while the potatoes are still warm. Stir gently until the mixture is creamy. Do not overmix, or the potatoes might become sticky or gummy.

Stir in the salt, black pepper, and garlic powder. Taste the mixture to see if it needs more salt. The ingredients for Pioneer Woman Twice Baked Potato Casserole are simple but need good seasoning.

Add half of the shredded cheddar cheese and half of the crumbled bacon. Stir in the green onions. This ensures every single bite is filled with cheese and smoky bacon flavor.

Grease your 9x13 baking dish with butter or cooking spray. Spread the potato mixture evenly into the dish. Use a spatula to smooth the top so it bakes evenly in the oven.

Sprinkle the remaining cheddar cheese and bacon over the top of the potatoes. This creates a beautiful, bubbly crust. It makes the dish look very professional and appetizing for guests.

Preheat your oven to 350°F (175°C). Place the dish inside and bake for 20 to 25 minutes. The cheese should be melted and the edges should be slightly golden brown.

Remove the dish from the oven carefully. Let it sit for five minutes before serving. Sprinkle a few extra fresh green onions on top for a pop of bright color.