Dickey's BBQ Pit Baked Potato Casserole

4 large Russet potatoes
1/4 cup butter
1/2 cup sour cream
1/2 cup milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup real bacon bits
1/2 cup shredded Cheddar cheese
1/4 cup sliced green onion tops

Preheat the oven to 425 degrees. Scrub the potatoes clean and bake for 1 hour.
It is not necessary to poke holes in the potatoes; in fact, if you don't they will be light and fluffy.
Only potatoes that are overcooked explode in the oven.
When they have cooled enough to handle scoop out the white flesh and place in a bowl.
Using an electric mixer, mash until smooth, then beat in the butter, sour cream, and milk.
Mix in the salt and pepper and about 1 tablespoon of the bacon bits.
Spoon the potatoes into a 2-quart casserole dish that has been sprayed with cooking spray.
Garnish with the remaining bacon bites, shredded cheese, and green onion tops.

Place the casserole dish in a 350 degree oven, and cook for about 15 minutes until the cheese begins to melt.