"Twice Baked" Potato Casserole

This is a recipe perfected by "one hot mama" from Kansas City/Scottsdale.   We were at a dinner party and the hostess made fabulous 3 day marinated "rubbed" beef, great salad, superb mushrooms and the "hot mama" made this unbelievable, low fat, NOT, potato casserole.  Her hotness deemed to share the recipe with me.  The recipe mimics a twice baked potato.   Here's her recipe for:

"Twice Baked" Potato Casserole  serves 12

6 russet potatoes, thoroughly scrubbed
1 stick unsalted butter, melted
1 cup sour cream
1/2 cup chopped scallions
2 cups sharp cheddar cheese, grated or try any cheese you like on a baked tater
sea salt
freshly ground pepper
optional, 4 slices bacon, fried and crumbled

Preheat oven to 425 degrees.  Bake the potatoes until they are easily pierced with a fork.  Have a large oven proof casserole Pammed or buttered up (why Pam when you've already got all these calories!)  Let the potatoes cool so you can handle them.  Slice them, crumble them, break up with a fork.  Whatever works.  You leave the skin on!  Then add the rest of the ingredients, except cheese.  And mix well to a somewhat smooth consistency (but you don't want paste).  If dry, add more butter or sour cream.  If you want, you can add the bacon here or use as a garnish.  Sprinkle the cheese on top and put back in the 425 degree oven until the cheese is melted and somewhat brown and bubbly.  Sprinkle with additional scallions and bacon, if using.  Thank you "Hot mama"!