Bring to a boil. Place potatoes into a large pot and cover with salted water. Scrub the potatoes then place them on baking sheets. Sprinkle with half of the salt pepper and bacon. Scoop out pulp and place in a large bowl.
Top with the remaining cheese and green onions. Preheat oven to 400. Spread potato mixture into the prepared casserole dish. Place half in a greased 13x9 in. Save remaining skins for another use.
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Cut baked potatoes into 1 in. Preheat oven to 350. Top with half the sour cream. Place potatoes in a 6 qt. Bake until heated through and cheese is melted 15 20 minutes.
Cook uncovered until tender 15 20 minutes. Bring to a boil. Add water to cover. Gently fold remaining bacon 1 cup cheese and half the green onions into potato mixture do not overmix. Let cool and then crumble.
Sprinkle with half the salt pepper and bacon. Reduce heat to medium low and simmer until tender about 15 minutes. Sprinkle with reserved bacon. Step 6 bake in the preheated oven until just bubbling 10 to 15 minutes. Cook the bacon in a saute pan until crispy.
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Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife 1 hour to 1 hour 15 minutes depending on size. Cut baked potatoes into 1 in. Mash warm baked potatoes or boiled potatoes with a potato masher. Top with the remaining cheese and green onions. Place half the potatoes in a greased baking dish.
Cook the bacon in a saute pan until crispy. Bring to a boil.
