Preparation

• Preheat the oven to 450°F (232°C) while you gather your ingredients.
• Clean and scrub the russet potatoes, removing any blemishes. Rub them with vegetable oil and sprinkle all sides with salt and cracked black pepper.
• Pierce each potato several times with a knife and place them on a sheet pan. Bake for 60-75 minutes, or until tender. Lower the oven temperature to 350°F (175°C).
• In a large skillet over medium-high heat, cook the bacon until crisp. Remove from the pan and drain on a paper towel-lined plate. Chop or crumble the bacon and set aside.
• Cut the baked potatoes in half lengthwise and mash them in a large mixing bowl, leaving a nice 'chunky' texture.
• Add sour cream, half and half, melted butter, dry ranch seasoning, garlic salt, granulated garlic, onion powder, and black pepper. Mix until fully combined, then fold in bacon, 2 cups of shredded cheese, and green onions.
• Spray a 13x9-inch baking dish with cooking spray and pour the potato mixture into it. Top with the remaining 1 cup of shredded cheese and dot 3 tablespoons of sliced butter over the top.
• Place the casserole in the 350°F (175°C) oven and bake for 35-45 minutes, or until the top is golden and bubbly.
• Remove the casserole from the oven and garnish with reserved bacon and chives. Serve warm.