Preheat your oven to 350°F (175°C).

In a large pot, bring water to a boil and add the peeled and cubed Russet potatoes. Cook for 15-20 minutes until fork-tender, then drain and cool slightly.

Transfer the warm, drained potatoes to a mixing bowl. Add the cream cheese and sour cream, then mash until smooth and creamy.

Fold in the shredded cheddar cheese, crispy bacon, and chopped green onions into the mashed potatoes, mixing thoroughly.

Prepare a greased baking dish by buttering it lightly, then spoon the potato mixture into the dish, spreading it evenly.

Sprinkle the remaining cheddar cheese and reserved bacon pieces over the top.

Place the casserole in the preheated oven and bake for 25-30 minutes until the top is golden brown and bubbly.

Remove from the oven and let it cool for a few minutes before serving.