Twice Baked Loaded Potato Casserole (Easy + Cheesy)

Preheat the oven to 375 degrees Fahrenheit.
Place potatoes in a large pot. Fill with cold water (or chicken broth) until the potatoes are completely submerged. Bring to a boil over high heat.
Once the potatoes start to boil, Turn the heat down to medium, salt the water, and cook until the potatoes are fork-tender, about 15 minutes. Strain the water from the cooked potatoes and transfer the cooked potatoes into a large bowl.
Mash the cooked potatoes with a potato masher. Add heavy cream, sour cream, softened butter, and seasonings. Mix until well combined and creamy, but do not overmix or it will get too stiff.
Prepare a medium sized casserole dish with cooking spray.
In the prepared baking dish, evenly spread half of the mashed potatoes. Layer 1 cup of shredded cheddar cheese and half of the bacon. Evenly spread the remaining potatoes, then sprinkle the remaining cheese on top.
Bake for 15-20 minutes, or until the casserole is heated through, the cheese has melted, and the edges are slightly starting to turn golden brown.
Remove from the oven and allow the casserole to cool for 5 minutes.
Top with remaining bacon pieces and chopped green onions. Serve warm!